DOMINIQUE'S BAJA STUFFED POTATOES
Why I Love This Recipe
Ingredients You'll Need
6 large baking potatoes
3 T olive oil
3/4 cup sour cream
1 1/2 cups shredded pepper-jack cheese
2 cans Mexican-style corn -- (11-oz) drained
2 cans chopped green chile peppers -- (4-oz)
drained
Directions
drained
Preheat oven to 400 degrees F (200 degrees C).
Pierce each potato several times and rub
generously with oil. Bake
until softened, about 45 to 55 minutes.
Meanwhile, in a medium bowl combine sour cream,
cheese, corn, and
chile peppers.
When the potatoes are cooked, cut a slit in the
top of each one and
squeeze or scoop out the flesh, leaving a ½-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.
Bake for 15 minutes, or until cheese is melted
and golden brown.
Makes 6 servings.
