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READY IN 1½ hrs

Baja Stuffed Potatoes

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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." — GYPSYCRICKET

Ingredients Edit and Save

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Types of Cooking Oil

All about Cream

Original recipe makes 6 servings Change Servings

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

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Directions

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.

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PREP 20 mins
COOK 1 hr 10 mins
READY IN 1 hr 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 25, 2003

To bad this scale only goes to 5 it would rate a 15!!! Yummy!!!!!! This is a must try. We have had this once and we all fell in love. The 2nd time I made it to a cassarole. Mashed everything together and baked it till melted and golden...... so good. Saved time from scooping the potatoes. Awesome! thaks for the recipe!

—JOYCE_WARNER

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Most Helpful Critical Review

Sep 01, 2010

This is my second time making these potatoes. As written, this recipe gets three stars from me, as it is a little bland. These are the changes I made. After baking my potatoes and scooping out the pulp, I mashed the pulp, then added 4 TB. butter and the amount of sour cream called for. I added salt and pepper to my taste which really helped the flavor. I then added two cans of the drained corn and one can of the chilies. I did divide the filling and used cheddar in half of the filling for my kids and pepper jack for my husband and me in the other half. Then, I baked as directed, pulled them out, topped with more cheese, baked 5 more minutes and served. YUM!! I will keep on making this recipe with the changes stated. Oh, I did have some filling leftover and may only use one can of the corn next time.

—homeschooler3

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81 Ratings

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Jul 24, 2003

Dominique, this was an excellent recipe! I make stuffed potatoes all the time, but this was certainly different and very delicious! I only used one can of corn, one jar of chiles and added garlic and onion powders and a little cayenne. Thanks so much!

—LINDA MCLEAN

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Jul 24, 2003

Delicious! I only made 2 potatoes and they weren't really huge ones either. I used 1 can of the mexicorn and a whole can of the chilies. Very veggie but the potato flavor came through just wonderfully. I baked the potatoes in the microwave. They came out fine but I scraped the pulp out a little too close to the skins and my skins sort of lost their shape. I piled the mixture into them and rewrapped the skins around them. Not a beautiful presentation but tasty anyway. Don't understand these people who are afraid to use pepperjack cheese. It only has a little hint of a spicy pepper here and there scattered among the ordinary jack cheese flavor. I could have had it even a little spicer and I'm not a big hot stuff fan. In addition to the sour cream I think I'll make them again with butter too. I liked them a lot but hubby had no comment- not a good sign. Oh well, maybe my presentation next time will appeal to him more. Maybe a little paprika sprinkled on top for color--even with the browning they still seemed a little pale and lifeless looking despite all the goodies awaiting inside every bite.

—JUSTCYN

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Dec 14, 2003

Delicious and easy to make! I did cut the corn to one can per other suggestions and added shredded cheddar to the tops of the potatoes. Will make this one again!

—Kristina

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Jul 24, 2003

we liked them, the only suggestion from all was to cut back on the corn

—PATTY22

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Nov 01, 2003

These potatoes were really good! They made a great addition to our grilled chicken meal! Per other reviews, I only used 1 can of corn, only 1 can of chili peppers, and added some S&P to taste. Turned out great! Would recommend this recipe to anyone looking for a change in their average baked potato routine!

—DREGINEK

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Jul 24, 2003

These were so good!! We had a couple of friends over and barbacued and these went great with steaks. I added a quarter cup of salsa just to spice it up some more. Excellent!

—SAMANTHAJO

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Nutrition

Calories
625 kcal
31%

Carbohydrates
89.8 g
29%

Cholesterol
48 mg
16%

Fat
24.3 g
37%

Fiber
8.5 g
34%

Protein
16.9 g
34%

Sodium
1023 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baja Stuffed Potatoes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 625
Calories from Fat: 219

% Daily Value *
Total Fat 24.3g 37 %
Saturated Fat 10.8g 54 %
Cholesterol 48mg 16 %
Sodium 1023mg 41 %
** Potassium 1527mg 43 %
Total Carbohydrates 89.8g 29 %
Dietary Fiber 8.5g 34 %
Protein 16.9g 34 %
** Sugars 4.1g
Vitamin A 24 %
Vitamin C 130 %
Calcium 29 %
Iron 21 %
** Thiamin 39 %
** Niacin 63 %
** Vitamin B6 72 %
** Magnesium 38 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.