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.
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
625 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes.
Step 3
Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
Step 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.
Step 5
Bake for 15 minutes, or until cheese is melted and golden brown.
Ingredients
¾ cup sour cream
1 ½ cups shredded pepperjack cheese
3 tablespoons olive oil
6 large baking potatoes
2 (11 ounce) cans Mexican-style corn, drained
2 (4 ounce) cans chopped green chile peppers, drained
