Ultimate Papa Loca

This loaded baked potato is bold, indulgent, and built to eat like a full meal. Crispy baked potatoes stuffed with butter and melted cheese, then piled high with ribeye, beans, fresh pico, pickled heat, creamy guacamole, queso fresco, salsa, and crema. Messy in the best way.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 60 minutes
Special Equipment: Baking Sheet

Ingredients

• 4 large baking potatoes

• 2 tablespoons olive oil

• 1 teaspoon salt

• 4 tablespoons butter

• 2 cups shredded cheese such as cheddar or Mexican blend

• 2 cups cooked ribeye, medium rare, cubed

• 1½ cups pinto beans, drained and warmed

• ½ cup pico de gallo

• ½ cup pickled jalapeño carrots

• 1 cup guacamole

• ½ cup crumbled queso fresco

• ½ cup homemade salsa

• Mexican crema, for drizzling

Directions

1. Preheat oven to 400°F. Pierce potatoes several times, rub with olive oil, season with salt, wrap in foil, and bake about 60 minutes until fork tender.

2. Slice potatoes open lengthwise. Add butter and shredded cheese directly into the hot potato and let melt.

3. Top each potato evenly with ribeye, pinto beans, pico de gallo, pickled jalapeño carrots, guacamole, queso fresco, salsa, and finish with a drizzle of Mexican crema. Serve hot.

   Tips:

   Swap ribeye for carne asada, shredded chicken, or al pastor.

   Add hot sauce or chili oil if extra heat is wanted.

   Great for game day, late nights, or turning leftovers into a full meal.