Corn-Stuffed Baked Potatoes Recipe

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Ingredients:

Serving

1 (215 g) can corn kernels
6 large baking potatoes
300 g cream cheese
3 slices bacon , cooked until crispy and crumbled
100 g manchego cheese
1 chunk onion
1/3 cup milk
1 tbsp finely chopped cilantro
salt and pepper

Directions:

Place the potatoes in pot with cold water, and cook until almost tender, about 25 minutes.
Rinse with cold water and cut in half. Scoop out center of the potatoes, being careful not to pierce skin.
Mix the scooped-out potato with half the cream cheese, the bacon, half the manchego cheese, the corn and salt and pepper to taste. Fill the potato skins with the mixture. Cover with foil to keep warm.
Meanwhile, in a blender, puree the rest of the cream cheese with the onion, and the milk.
Place the filled filled potatoes in a serving platter and pour the cream cheese sauce over them. Sprinkle the remaining manchego cheese and cilantro and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	156.51 Kcal (655 kJ)
Calories from fat	128.71 Kcal
		% Daily Value*
Total Fat	14.3g	22%
Cholesterol	41.17mg	14%
Sodium	180.38mg	8%
Potassium	72.59mg	2%
Total Carbs	2.25g	1%
Sugars	1.46g	6%
Dietary Fiber	0.19g	1%
Protein	4.79g	10%
Vitamin C	0.6mg	1%
Calcium	124.4mg	12%

Amount Per 100 g
Calories	277.79 Kcal (1163 kJ)
Calories from fat	228.44 Kcal
		% Daily Value*
Total Fat	25.38g	22%
Cholesterol	73.07mg	14%
Sodium	320.16mg	8%
Potassium	128.84mg	2%
Total Carbs	4g	1%
Sugars	2.58g	6%
Dietary Fiber	0.33g	1%
Protein	8.5g	10%
Vitamin C	1.1mg	1%
Calcium	220.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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