Stuffed: Baja Stuffed Potatoes
Source of Recipe
Dominique
Recipe Introduction
Dominique"My brother, Paul, invented these double stuffed potatoes for a barbecue we had in Mexico. Mild green chiles, Mexi-corn, sour cream, and Pepper Jack cheese, baked until puffy and golden brown."
List of Ingredients
6 large baking potatoes
3 tablespoons olive oil
3/4 cup sour cream
1 1/2 cups shredded pepperjack cheese
2 (11 ounce) cans Mexican-style corn, drained
2 (4 ounce) cans chopped green chile peppers, drained Recipe
1 Preheat oven to 400 degrees F (200 degrees C).
2 Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes.
3 Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
4 When the potatoes are cooked, cut a slit in the top of each one and squeeze or scoop out the flesh, leaving a 1/2 inch thick shell. Combine the potato flesh with the cheese mixture; mix well. Spoon the potato mixture back into the shells, and place them on a baking sheet.
5 Bake for 15 minutes, or until cheese is melted and golden brown. Makes 6 servings
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