BAJA STUFFED POTATOES

Baja Stuffed Potatoes image

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.

Provided by GYPSYCRICKET

Categories Side Dish Potato Side Dish Recipes

Time 1h30m

Yield 6

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1023.2 mg, Sugar 4.1 g