• 1 jar of SOMOS™ Salsa Macha Mexican Chili Crisp
  • 1 pouch of SOMOS™ Mexican Peacadillo
  • 4 potatoes
  • Olive oil
  • ½ cup sour cream
  • 2 green onions, chopped
  • 1 ½ cup cheese
  • ½ stick of butter
  • Salt and pepper to taste


  1. Preheat oven to 425ºF
  2. Poke potatoes with a fork and drizzle with olive oil.
  3. Bake for 30 minutes or until soft and cut lengthwise to scoop the inside of the potatoes into a bowl.
  4. Add 2 tbsp of butter, salt, pepper and ¾ cup cheese. Mix until combined.
  5. Add a small piece of butter to each potato and a scoop of the mixture.
  6. Top each potato with more cheese and return to the oven for 5 minutes.
  7. Add SOMOS™ Mexican Peacadillo and top with sour cream, onion and SOMOS™ Salsa Macha Mexican Chili Crisp.

Want more recipes?

1 of 3