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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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:
6 large baking potatoes |
3 tablespoons olive oil |
3/4 cup sour cream |
1 1/2 cups shredded pepperjack cheese |
2 (11 ounce) cans mexican-style corn, drained |
2 (4 ounce) cans chopped green chile peppers, drained |
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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