- 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
- Preheat oven to 400 degrees F (200 degrees C).
- Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes.
- Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
- 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.
- Bake for 15 minutes, or until cheese is melted and golden brown.
04/07/2017
recipepes.com
Baja Stuffed Potatoes, recipe
PT15M
PT1H
5
455 calories
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