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Papas locas, or “crazy potatoes,” are all over the menus at my favorite Mexican spots, and this is how I make them at home. Fluffy baked russets get loaded with melted cheese, carne asada, pico de gallo, guacamole, and crema, and most of the hour is hands-off.
A Note from Isabel
Papas locas are a big street food and food truck thing here in the US, and they usually come in two ways: loaded fries, or a giant baked potato split open and piled high. Either way, they’re all about the toppings. If fries are more your thing, my carne asada fries are the same idea, but this recipe is the baked potato version.
My version at home starts with fluffy baked russets and a quick stovetop carne asada. The steak marinates while the potatoes bake, so it doesn’t add any extra time. I cook it in a skillet instead of on the grill because it’s faster, and every piece gets a nice crust. If you have leftover carne asada, chop it up and use that instead.
Then it’s melty cheese, steak, pico de gallo, a big scoop of homemade guacamole, and a drizzle of Mexican crema. I like setting all the toppings out and letting everyone build their own.
Ingredients You’ll Need
Here’s what you’ll need. The full amounts are in the recipe card below.
- Russet potatoes: Just like a classic baked potato. Russets have plenty of filling that comes out light and fluffy, and they hold up to all the toppings. Red or gold potatoes also work in a pinch.
- Steak: I use sirloin, skirt, or flank steak, cut into bite-size pieces before it goes into the marinade.
- Soy sauce and orange juice: These make the marinade. Soy sauce adds richness and umami, and the orange juice adds a little sweetness and helps tenderize the meat.
- Dry seasonings: Garlic powder, onion powder, cumin, chili powder, salt, and pepper give the steak its carne asada flavor.
- Monterey Jack cheese: A layer of melty cheese is a must on any papa loca. I add it right after cutting the potatoes open, while they’re still steaming hot, so it melts right in.
- Pico de gallo and guacamole: Homemade pico and guac only take a few minutes to make, and they add something fresh to go with all that steak and cheese.
- Mexican crema: A generous drizzle of crema adds a little tang. Sour cream works too.
How to Make Papas Locas
The potatoes do most of the work here. Full times and temps are in the recipe card below.
Marinate the steak. While the potatoes bake, toss the steak with the soy sauce, orange juice, olive oil, and seasonings, then refrigerate it for 45 minutes.
Sear the carne asada. Drain off the marinade and cook the steak in a hot skillet until the juices cook off and it starts to brown.
Fluff the potatoes. Once they’re fork-tender, unwrap them, cut them in half, and fluff the insides with a fork.
Load them up. Add the cheese first so it melts, then pile on the carne asada, pico de gallo, guacamole, and a drizzle of crema.
Recipe Tips
- Don’t skip the marinade, even when you’re short on time. I tested these with and without marinating the steak. Both were good, but giving the steak even 15 or 30 minutes to soak everything up makes a difference in flavor.
- Spread the steak out in the skillet. Give the pieces room in a single layer so they brown instead of steaming.
- Let the juices cook off. Keep cooking the steak until all the liquid is gone and the meat starts to brown and sear. You’ll get crispy, browned edges on every piece, and the marinade keeps the inside tender.
- Make it a papas locas bar. Set out each topping in its own bowl and let everyone build their own. It’s great for parties, and it’s how I like to do them at home too, especially when there are picky kids involved.
Variations
Papas locas are easy to make your own, so here are a few swaps to try.
- Swap the protein: Use ground beef, Mexican chorizo, or black beans instead of carne asada. The black beans make them vegetarian.
- Change up the salsa: Try guacamole salsa instead of guac if you want something spicier and saucier, or add a spoonful of salsa macha or salsa morita for some smokiness.
- Pile on more toppings: Pickled red onions, pickled jalapeños, and queso blanco are all great here.
- Go the loaded fries route: Swap the baked potatoes for French fries or potato wedges for the other popular version of papas locas.
Papas Locas FAQs
Most start with a baked russet potato topped with melted cheese and carne asada, then a bunch of toppings like pico de gallo, guacamole, salsa, and crema. The toppings change depending on where you get them.
Yes! I use a skillet because it’s faster and every piece gets a nice crust, but grilled carne asada is great here too. Just chop it into bite-size pieces before you pile it on.
Store everything separately in airtight containers. The baked potatoes and carne asada keep for up to 3 days in the fridge, and pico de gallo for 2 to 3 days. When you’re ready to eat, reheat the potatoes and steak in the microwave, then add the cold toppings fresh.
Papas Locas
Ingredients
- 6 medium russet potatoes, rinsed and dried
- 1½ to 2 pounds sirloin, skirt, or flank steak, cut into bite-size pieces
- 2 tablespoons olive oil, divided
- 1 tablespoon soy sauce
- 1 medium orange, juiced
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- Shredded Monterey Jack cheese, for topping
- Pico de gallo, for topping
- Guacamole, for topping
- Mexican crema, for topping
Instructions
- Preheat oven to 425℉. Spray all sides of the russet potatoes with cooking spray and sprinkle with salt and pepper. Wrap each potato individually in aluminum foil and place them on a baking sheet, then bake for about 1 hour, depending on the size.
- While the potatoes bake, marinate the carne asada. In a large zip-top bag or baking dish, combine steak, 1 tablespoon of the olive oil, soy sauce, orange juice, salt, garlic powder, onion powder, cumin, chili powder, and black pepper until well coated. Refrigerate and marinate the steak for 45 minutes.
- Discard the marinade. Heat the remaining olive oil in a large skillet over medium-high heat. Add the steak and cook until all the juices have been absorbed and the meat begins to brown and sear, about 10 to 12 minutes. Set aside.
- Check the potatoes for doneness, making sure they’re fork-tender. Unwrap each potato and cut in half, fluffing the potato with a fork. Season with salt and pepper if desired.
- Build papas locas. Sprinkle shredded cheese on each potato, then add carne asada, pico de gallo, guacamole, and a drizzle of Mexican crema.
Notes
- Storage: Store the potatoes, steak, and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the potatoes and steak in the microwave, then add the cold toppings fresh.
- Short on time? If you can’t do the full 45 minutes, even 15 to 30 minutes of marinating makes a difference in flavor.
- Potato swaps: Red or gold potatoes work in a pinch. You can also use French fries or potato wedges for the loaded fries version.
- Use leftovers: Chopped leftover grilled carne asada works great in place of the skillet steak.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by Ashley McLaughlin.
