"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." — GYPSYCRICKET
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1 1/2 cups
shredded pepperjack cheese
2 (11 ounce) cans
Mexican-style corn, drained
2 (4 ounce) cans
chopped green chile peppers, drained
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!
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.
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!
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.
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. Turned out great! Would recommend this recipe to anyone looking for a change in their average baked potato routine!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Baja Stuffed Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 219
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