Baja Stuffed Potatoes Tasty Recipes

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Baja Stuffed Potatoes

"My brother, Paul, invented those double stuffed potatoes for a barbeque we had in Mexico. Mild green chiles, Mexi-corn, bitter cream, and Pepper Jack cheese, baked until puffy and golden brown."

Ingredients :

6 large baking potatoes
three tablespoons olive oil
3/4 cup bitter cream
1 half cups shredded pepperjack cheese
2 (eleven ounce) cans Mexican-fashion corn, drained
2 (four ounce) cans chopped green chile peppers, tired

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H30M

Preheat oven to 400 levels F (200 levels C).
Pierce every potato several instances and rub generously with oil. Bake until softened, about forty five to 55 mins.
Meanwhile, in a medium bowl integrate sour cream, cheese, corn and chiles.
When the potatoes are cooked, cut a slit within 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; blend nicely. Spoon the potato mixture again into the shells, and area them on a baking sheet.
Bake for 15 minutes, or until cheese is melted and golden brown.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, cook dinner it evenly, and make easy-up less complicated.

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