Reviewed: Dec. 4, 2005

Made this for a dinner party and everyone raved! I will definately make it again and again. the combination of ingredients is mouthwatering.

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sherry

Cooking Level: Expert

Living In: Jefferson City, Missouri, USA

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Reviewed: Aug. 26, 2005

I mixed sour cream and pepperjack cheese with fresh, finely chopped chives. I did not use the corn and they came out very creamy and tasty. After stuffing them I wrapped them loosely in foil and put them onto the upper rack of our bbq grill and they heated while our chicken was cooking.

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LOVE 2 COOK

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Reviewed: Jun. 27, 2005

I made this for a block party. I cut one can of corn in half, so I mixed in 1 1/2 cans of mexicorn, and it was the perfect amount in my opinion! My only problem was I forgot to pick up another can of chiles, so it was a tad bland. And I wish I'd thought to salt and pepper a little. But I served them with a side of Medium Salsa, and it was a hit! My husband HATES spicy food, and loved this! It was the perfect amount for him. And I refrigerated the leftover hash, and nuked it for my own little dinner last night. YUM! The best part is it can be altered depending on spice-preference. We ended up cutting the potatoes into thirds because of size and I only brought one small end piece home. Will definitely use this recipe again! Thanks!

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RDFAMILY

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Reviewed: Apr. 14, 2005

Good as a side dish

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LOSTUTTLES

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jul. 10, 2004

This recipe I truly enjoyed. My meat eaters had a nice side dish and I, a vegetarian, had a filling meal. My family told me that this is a keeper. Like other reviewers I had quite a bit of left over filling. I am not complaining- I am excited to experiment with them and see what I can concoct.

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family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Jul. 1, 2004

We love this one! I find that we always end up with a lot of the mixture left, so I like to put all the mix into a casserole dish, as opposed to back into the potato skins. Always a crowd pleaser!

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HFAWN

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Reviewed: Apr. 15, 2004

Mmm. I wasn't in the mood to put the corn in, but they were fine without. This is probably a nice way to make mashed potatoes, too.

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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: Dec. 8, 2003

When I make these potatoes, I only use the 1 can of corn, add a little melted butter, some garlic salt, black pepper, crumbled bacon, and melt some sharp cheddar on top the last 5 minutes of baking.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 14, 2003

My husband thought this was OK; I thought it deserved a 4* rating. His complaint was that there was too much potato taste and not enough of the veggies. I slightly reduced the corn because of the other comments saying there was too much. Doubt I will make this again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 26, 2003

Great recipe for a different slant. Enjoyed it.

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DENMAN

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Reviewed: May 12, 2003

For the amount of time that went into these, I was only mildly impressed. Maybe because they were a little mild themselves. I enjoy a little more spice, so I'll probably use chopped jalapeno instead of the green chiles next time. I will try them one more time.

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ferrermartinez

Cooking Level: Expert

Home Town: Irving, Texas, USA

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Reviewed: Apr. 28, 2003

These were so good! Loved the corn with the potatoes. The kids really liked them even with the green chilies.

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passion4cooking

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Reviewed: Apr. 14, 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!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 13, 2003

When I went to the cupboard to get the corn, I was out so I used a can of kidney beans instead. I used just one can of green chillies. I also added 1/4 c finely chopped onions and 1/2 tsp cumin. Next time I will just mix it all into mashed potatos rather than going to the trouble to bake and stuff them. There is too much filling for the potatos anyway so there is extra left over.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: Mar. 27, 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.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Mar. 12, 2003

We really liked this recipe. I used only one can of corn and one can of green chilies.

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pinkie

Cooking Level: Expert

Home Town: San Angelo, Texas, USA

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Reviewed: Feb. 3, 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!

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Feb. 2, 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!

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DREGINEK

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Reviewed: Jan. 2, 2003

Really great recipe, but I can't help but think that it's missing something....I didn't use the pepperjack because I dont particularly care for it (used monterey jack and cheddar instead), but I dont know if spice is what it's missing. Did not use the green onions either. Still good though, and I will experiment to see what's missing. Maybe chives instead...and I think that ranch dressing might just be the answer!

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 20, 2002

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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SAMANTHAJO

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Baja Stuffed Potatoes

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