Baja Stuffed Potatoes

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• pierce each potato several times and rub generously with oil. bake until softened, about 45 to 55 minutes.
• meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
• 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.
• bake for 15 minutes, or until cheese is melted and golden brown.