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Baja Stuffed Potatoes

Baja Stuffed Potatoes

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
GYPSYCRICKET

GYPSYCRICKET

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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

JOYCE_WARNER
28

JOYCE_WARNER

7/25/2003

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 together and baked it till melted and golden...... so good. Saved time from scooping the potatoes. Awesome! thaks for the recipe!

homeschooler3
20

homeschooler3

9/1/2010

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 out the pulp, I mashed the pulp, then added 4 TB. butter and the amount of sour cream called for. I added salt and pepper to my taste which really helped the flavor. I then added two cans of the drained corn and one can of the chilies. I did divide the filling and used cheddar in half of the filling for my kids and pepper jack for my husband and me in the other half. Then, I baked as directed, pulled them out, topped with more cheese, baked 5 more minutes and served. YUM!! I will keep on making this recipe with the changes stated. Oh, I did have some filling leftover and may only use one can of the corn next time.

LINDA MCLEAN
17

LINDA MCLEAN

7/24/2003

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 garlic and onion powders and a little cayenne. Thanks so much!

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