Scrub-and-Bake Bolitos Are Just Stuffed Potatoes With a Distinctive Mexican Flair

“This recipe evolved from my many attempts in the kitchen to fill up my growing boys with good, fresh and nutritious food without using meat in every main dish,” Diane Hopkins writes.

“My middle son, Nathan, dubbed them ‘Bolitos’ long before ‘Stuffed Potatoes’ ever got on the menu. I serve the potatoes in a large dish and arrange the toppings around it in several small dishes. It makes a colorful and delicious dinner.”


8 large baking potatoes


2 avocados


1 tablespoon butter

1 large onion, sliced


3/4 cup sliced mushrooms

Shredded lettuce

Shredded cheese

Diced tomatoes

Diced jalapeno chiles

Sour cream or yogurt

Fresh Homemade Salsa

Scrub potatoes and bake at 500 degrees 50 minutes (hotter temperature produces potatoes with very powdery texture inside and crisp skin). Cut avocados in halves and mash pulp, adding a little water. Season to taste with salt.


Melt butter in small skillet. Saute onion and mushrooms until tender. Fill small individual serving bowls with mushroom-onion mixture, mashed avocado, lettuce, cheese, tomatoes, chiles, sour cream and salsa.

To assemble, cut each potato lengthwise in halves. Top with desired toppings, ending with salsa and dollop of sour cream. Makes 4 to 8 servings.

Fresh Homemade Salsa

2 large ripe tomatoes or 1 cup canned whole tomatoes, drained

2 green onions with green tops, thinly sliced

2 sprigs parsley or cilantro

Finely diced jalapeno chiles

Finely dice tomatoes. Add green onions, parsley and chiles to taste. Makes about 1 1/2 cups.



Fountain Valley