More Great Recipes: Side Dish | Vegetable

DOMINIQUE'S BAJA STUFFED POTATOES


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Serves 6 | Prep Time | Cook Time

Ingredients

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


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.


Pairs Well With


Notes

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