Baja Stuffed Potatoes Recipe -
Baja Stuffed Potatoes Recipe
  • READY IN hrs

Baja Stuffed Potatoes

Recipe by  

"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."

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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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!

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.

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!

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.

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!

Jul 24, 2003

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

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!

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!


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  • 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.

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