Baja Stuffed Potatoes

Baja Stuffed Potatoes

66
GYPSYCRICKET 1

"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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Ingredients

1 h 30 m servings 625 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 625 kcal
  • 31%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 89.8g
  • 29%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1023 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Footnotes

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

Reviews

66
  1. 85 Ratings

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Most helpful positive review

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 tog...

Most helpful critical review

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 ou...

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 tog...

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 ou...

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 garli...

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 wonde...

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!

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

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. T...

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!

Even though I didn't have corn or enough sour cream, these potatoes were great. I started them in the microwave to make the oven time shorter. I will try them next time the right way.