MEXICAN STUFFED POTATOES

Mexican Stuffed Potatoes image

Make and share this Mexican Stuffed Potatoes recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 1h25m

Yield 4 half spuds, 2-4 serving(s)

Number Of Ingredients 9

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Ingredients

2 large baking potatoes, scrubbed
3 tablespoons sour cream
3 tablespoons table cream
1 cup cooked red kidney beans or 1 cup pinto beans, drained
1 cup mexicorn, cooked and drained (and mashed, if you like)
2 tablespoons recaito or 2 tablespoons chopped cilantro
salt and pepper
1/2 cup shredded extra-sharp cheddar cheese or 1/2 cup monterey jack pepper cheese
1/2 cup picante sauce or 1/2 cup salsa (as mild or as hot as you like)

Steps:

Bake potatoes for 40 to 60 minutes.
Cut in half lengthwise.
Remove pulp and mash with sour cream and milk.
Combine with beans, corn, Recaito or cilantro, salt and pepper.
Stuff the mixture into the potato skins.
Pile on the cheese.
Bake 20 minutes in 400-degree oven.
Serve with picante sauce or salsa and, if you like, guacamole or sour cream.

Nutrition Facts : Calories 556.8, Fat 20.1, SaturatedFat 11.9, Cholesterol 58.9, Sodium 1018.4, Carbohydrate 76.7, Fiber 10.3, Sugar 4.4, Protein 23.3

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