Papas Locas Recipe
This Papas Locas Recipe brings Mexican street food home with fluffy potatoes, beef, cheese, beans, corn, and hot sauce.
Equipment
- Oven or air fryer
- Baking tray
- Aluminum foil (optional)
- Sharp knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
Base
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
Protein (choose one or mix)
- 1½ cups cooked ground beef or carne asada
- OR 1½ cups seasoned shredded chicken
- OR 1½ cups chorizo cooked
Toppings
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- ½ cup sour cream or Mexican crema
- ½ cup canned corn drained
- ½ cup black beans rinsed and drained
- ¼ cup pickled jalapeños
- ¼ cup chopped green onions or cilantro
- Crushed tortilla chips or hot Cheetos optional but iconic
Sauces (to taste)
- Hot sauce
- Salsa
- Chipotle sauce or spicy mayo
Instructions
Step 1: Bake the Potatoes
- Preheat your oven to 400°F (200°C).
- Wash and dry the potatoes. Rub them with olive oil and sprinkle with salt. Place directly on the oven rack or on a baking tray.
- Bake for 50–60 minutes, until the skins are crispy and a knife slides easily into the center.
Step 2: Prepare the Toppings
- While the potatoes bake, cook your protein of choice if it isn’t already prepared. Season well — papas locas should never be bland.
- Warm the beans and corn slightly. Shred the cheese. Chop your fresh toppings. Set everything out so assembly is easy.
Step 3: Open the Potatoes
- Once baked, let the potatoes cool just enough to handle. Slice each one lengthwise and gently squeeze the ends to open them up.
- Fluff the inside with a fork and add a pinch of salt if needed.
Step 4: Load Them Up
- Start layering:
- Protein
- Cheese (let it melt into the hot potato)
- Beans and corn
- Sauces
- Creamy toppings
- Crunch
- There is no wrong order — just follow your heart.
Step 5: Serve Immediately
- Papas locas are best eaten hot, fresh, and without hesitation.