Mexican-Style Baked Potatoes

Recipe by Yvette Marquez-Sharpnack. Serves 4.


  • 2 cups Mountain High lowfat yoghurt
  • Zest and juice of 1 lime
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 4 Russet Potatoes
  • 4 teaspoons olive oil
  • 2 teaspoons margarita salt or Kosher salt
  • 4 tablespoons butter
  • 1 cup shredded Mexican-blend cheeses
  • 1 (4.5 ounce) can chopped green chiles
  • 1/4 cup chopped green onions


  1. Preheat oven to 425 degrees F.
  2. Combine yoghurt, lime zest, lime juice, salt, and pepper in a bowl and refrigerate.
  3. Pierce each potato several times with a fork. Rub each potato with olive oil and sprinkle with course salt and wrap individually with aluminum foil.
  4. Bake on rack, about 1 hour and 30 minutes. Remove aluminum foil and bake for an additional 20 minutes or until tender.
  5. Top baked potatoes with butter, tangy yoghurt, cheese, chile, and onions.


Visit Muy Bueno

Mexican-Style Baked Potatoes there is one pan with two fully loaded baked potatoes, which have butter, Mexican cheese blend, green chilis, green onions, Mountain High Low-Fat Yoghurt, lime juice, salt, and pepper. Another pan just has a plain baked potato in it. In between the handles of the two pans is a bowl of yogurt.