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Fiesta Potatoes

SUBMITTED BY: Socorro Kimble

"'I originally served this zippy filling on open-faced French rolls,' writes Socorro Kimble of Bakersfield, California. 'One day I added some of the leftover mixture to my baked potato at dinner. What a treat! No I make these rich cheesy potatoes often.'"
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 medium potatoes, baked
  • 1/2 cup sour cream
  • 1/2 cup diced fully cooked ham
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped green chilies
  • salt and pepper to taste
  • 1 cup shredded sharp Cheddar cheese

DIRECTIONS

  1. Place potatoes in a 13-in. x 9-in. x 2-in. baking dish. With a sharp knife, cut an X in the top of each potato. Bake, uncovered, at 350 degrees F for 10 minutes or until warm. Meanwhile, combine the sour cream, ham, Parmesan, mayonnaise, chilies, salt and pepper; mix well. Fluff potato pulp with a fork. Top with ham mixture; sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

FOOTNOTE

  • Editor's Note: If using hot baked potatoes, omit the baking time before adding the topping.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2006 by Rhonda Brock Fuller
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