Baja Stuffed Potatoes recipe

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Ingredients

6 large baking potatoes
3 tablespoons olive oil
¾ cup sour cream
1 ½ cups shredded pepperjack cheese
2 (11 ounce) cans Mexican-style corn, drained
2 (4 ounce) cans chopped green chile peppers, drained

Nutrition Info

624.6 calories
carbohydrate: 89.8 g
cholesterol: 48 mg
fat: 24.3 g
fiber: 8.5 g
protein: 16.9 g
saturatedFat: 10.8 g
servingSize: -
sodium: 1023.2 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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