• 6servings
  • 70minutes
  • 625calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsFluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 large baking potatoes

  2. 3 tablespoons olive oil

  3. 3/4 cup sour cream

  4. 1 1/2 cups shredded pepperjack cheese

  5. 2 (11 ounce) cans Mexican-style corn, drained

  6. 2 (4 ounce) cans chopped green chile peppers, drained

Instructions Jump to Ingredients ↑

  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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