Reviewed: Oct. 9, 2009

i used largely diced potatoes and layered them in a bking pan and baked them for 40 minutes. then i mixed the other ingredients together and stir them into the potatoes and topped with cheese.and baked another 20 minutes. cooking for a crowd and everyone loved these.

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cory

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Reviewed: Apr. 12, 2009

I only used two potatoes so I scaled the recipe for just the two. I had frozen corn so I just used some of that. I didn't want too much corn so I ended up guessing what amount might be best. Used a whole can of green chilies. Peeled the potatoes as they weren't looking that great, then mashed them up once they were soft and mixed with ingredients like a casserole. Added some extra cheese on top. Is was kind of bland when I tried it at first so I added a layer of cayenne pepper. This absolutely made the dish! Next time, I'll probably add some jalapenos to the mix and definitely sprinkle a layer of cayenne on top.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

Fabulous! I made as a casserole and it was a huge hit at my Mexican brunch this morning!

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FASTCOOKIN44

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 7, 2008

Good, but definitely lacking in flavor. I ended up just skinning the potatoes and mashing them up w/ everything else because they just were not holding up to being stuffed. Stuck it in the oven for 15 minutes to heat through. This definitely needs seasoning, as it was pretty bland. Nice idea though, just needs tweaking.

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Mar. 11, 2008

These weren't too spicy and I thought they were kind of bland. Next time I'll add some salt, pepper and garlic powder to spice it up.

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Danielle

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

These are very tasty and they have quite a "kick" to them. I wish the potatoes were easier to scoop out, but I guess it just comes with the territory. I will certainly be making this again.

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 6, 2007

Excellent as a side dish or my wife and I had it with a cup of soup for an easy but good weeknight meal. Thanks

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Memphis Tiger

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Jul. 18, 2007

This was a very yummy recipe. I will definitely make it again.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: Apr. 24, 2007

I'm not a real potato lover, but my this is really good! These turned out great! My whole family loved this except my husband. That means this recipe is a keeper. I recommend everyone try this recipe.

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HEYLOVE28

Cooking Level: Expert

Home Town: El Dorado, Arkansas, USA

Living In: Tillamook, Oregon, USA

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Reviewed: Feb. 5, 2007

pretty good, easy to make and filling

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skycladgrrl

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Reviewed: Oct. 17, 2006

These were good, but next time I will make the filling spicier. Maybe will add some finely chopped chipotles en adobo.

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K. Lynn

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2006

These are good. I didn't add the corn. I thought they were a little dry. next time I will add more sour cream, a bit of butter, and a little milk. I will also top with sharp cheddar cheese. yummy

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Jul. 23, 2006

I didn't have the time to re-stuff the potatoes so I baked 3 potatoes and then scooped them out. I mixed the potatoes with the sour cream, some butter, garlic salt, pepper, 1 can of green chiles, some onion, 1 can of corn (dranined), and some cheddar cheese. I put it in a buttered casserole dish and put it in oven for about 20 min unitl it was warmed. It was a nice twist to potatoes, and was an easy casserole alternative.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Jul. 9, 2006

Great twist on stuffed potatoes. I didn't have any Mexican corn so used regular. I subbed light sour cream and cheese to make a little healthier. I also made ahead of time and just baked for 30 minutes to reheat.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jun. 13, 2006

Everyone said that they were kind of bland, and they didn't cook the way I wanted them to. But I liked the idea!

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Amanda

Cooking Level: Expert

Living In: Cleveland, Oklahoma, USA

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Reviewed: Apr. 25, 2006

I cooked the potatoes my usual way - prick with a fork, microwave on high for 5 mins, bake at 450f for 15 mins - and added some s&p. Super quick and pretty tasty. This could easily be adapted into a potato salad. Thanks, Dominique and Paul!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 11, 2006

I made these for a barbeque at my house and got great reviews from all! I love this recipe because it is so versitile. I can make it just like directions call if I am serving it up as a side dish, or I can add extras like bacon and/or onions and serve them up alone. Great recipe.

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3699MOVES

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Reviewed: Apr. 4, 2006

stuck to the general recipie but i added some sweet potato to the mixture with the cheese them piped it back into the shells with a star tip...looked terriffic and i got rave reviews.

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