Baja Stuffed Potatoes

Baja Stuffed Potatoes

66
GYPSYCRICKET 1

"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."

Ingredients

1 h 30 m {{adjustedServings}} servings 625 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 625 kcal
  • 31%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 89.8g
  • 29%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1023 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes.
  3. Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
  4. 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.
  5. Bake for 15 minutes, or until cheese is melted and golden brown.
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Reviews

66
  1. 84 Ratings

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To bad this scale only goes to 5 it would rate a 15!!! Yummy!!!!!! This is a must try. We have had this once and we all fell in love. The 2nd time I made it to a cassarole. Mashed everything tog...

This is my second time making these potatoes. As written, this recipe gets three stars from me, as it is a little bland. These are the changes I made. After baking my potatoes and scooping ou...

Dominique, this was an excellent recipe! I make stuffed potatoes all the time, but this was certainly different and very delicious! I only used one can of corn, one jar of chiles and added garli...