Baja Stuffed Potatoes

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.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes.

Step: 3

Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.

Step: 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.

Step: 5

Bake for 15 minutes, or until cheese is melted and golden brown.

Per Serving: 625 calories; protein 16.9g; carbohydrates 89.8g; fat 24.3g; cholesterol 48mg; sodium 1023.2mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .