Mexican Hat Dance Spuds Recipe
Mexican Hat Dance Spuds Recipe photo by Taste of Home

Mexican Hat Dance Spuds Recipe

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Five easy ingredients are all you need for these out-of-the-ordinary stuffed potatoes. Best of all, these tangy taters will be on the table in about 20 minutes. —Nancee Melin, Tucson, Arizona
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4 large baking potatoes
  • 1 pound ground beef
  • 1 can (16 ounces) bold sloppy joe sauce
  • 1/2 cup shredded cheddar cheese
  • 3 green onions, thinly sliced

Nutritional Facts

1 serving equals 627 calories, 15 g fat (8 g saturated fat), 71 mg cholesterol, 1370 mg sodium, 90 g carbohydrate, 8 g fiber, 33 g protein.


  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.
  2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in sloppy joe sauce; heat through.
  3. Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon meat mixture into potatoes; sprinkle with cheese and green onions. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Mexican Hat Dance Spuds in Simple & Delicious September/October 2009, p28

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Reviewed Jan. 13, 2011

"This is good to make in a hurry, but agree with 5hungrykids on the name. The Mexican way i make is to brown the beef, add 1 pk of taco seasoning with a can small can of Tomato Sauce or one can of Chili with Beans which is my favorite. Bake as directed and add sour cream, cheddar cheese, onions etc to top. They are a meal by themselves."

Reviewed Sep. 7, 2009

"These were good. Nothing fantastic about them, but they were good. My kids don't like baked potatoes, but they ate these just fine. I'm not sure why "Mexican" is in the name of these because there's no hint of Mexican in these. My son calls them Sloppy Spuds since it uses sloppy joe sauce. More appropriate name, I think."

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