BAJA STUFFED POTATOES

Baja Stuffed Potatoes image

Provided by dicentra

Categories Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

Previous Next

6 large baking potatoes
3 tablespoons olive oil
3/4 cup sour cream
1 1/2 cups shredded monterey jack pepper cheese
2 (11 ounce) cans Mexican-style corn, drained
2 (4 ounce) cans chopped green chili peppers, drained

Steps:

Preheat oven to 400 degrees F
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.

Nutrition Facts : Calories 449.9, Fat 22.1, SaturatedFat 10.2, Cholesterol 37.8, Sodium 536.2, Carbohydrate 54, Fiber 3.3, Sugar 3.4, Protein 13.8