Side Pannel
South of the Border Stuffed Potatoes
South of the Border Stuffed Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Main Dish
Ingredients List
- 6 lg Idaho potatoes, scrubbed and
- -dried
- 2 tb Butter or margarine
- 1 c Monterey jack cheese,
- -shredded
- 4 oz Chopped green chiles,
- -drained
- 1/3 c Sour cream, regular or light
- 2 lg Eggs, lightly beaten
- Salt and pepper to taste
Directions
Preheat oven to 425°.
Rub the potatoes all over with the butter or margarine and bake in
preheated oven for one hour, pricking them several times with a fork AFTER
the first 30 minutes of baking.
At the end of the hour baking time, remove the baked potatoes from the
oven; when JUST cool enough to handle, cut a lengthwise slice from the top
of each potato. Then cut an X in the pulp of each potato, cut around the
circumference; scoop the pulp from the skin, leaving a 1/2" shell. Force
the pulp through a ricer into a bowl . While the riced potatoes are still
warm, beat in 2/3 cup of the jack cheese, the green chiles, the sour cream,
the eggs and the salt and pepper to taste. Beat the mixture until fluffy.
Mound the filling into the potato shells; sprinkle the remaining jack
cheese over the top of the potatoes. At this point the stuffed potatoes can
be refrigerated, covered lightly, for up to 24 hours.
Bake the potatoes on a baking sheet in a preheated 425° for 10 - 15 minutes
(if they are freshly made) or 20 - 30 minutes (if they have been
refrigerated).
Formatted and posted to Eat-L by Ilene Warfield.
”¹”¹”¹”¹”¹ Notes: For a little extra kick, substitute Pepper Jack for the
regular Monterey Jack!
Per serving: 224 Calories; 14g Fat (54% calories from fat); 9g Protein; 17g
Carbohydrate; 93mg Cholesterol; 169mg Sodium
Rub the potatoes all over with the butter or margarine and bake in
preheated oven for one hour, pricking them several times with a fork AFTER
the first 30 minutes of baking.
At the end of the hour baking time, remove the baked potatoes from the
oven; when JUST cool enough to handle, cut a lengthwise slice from the top
of each potato. Then cut an X in the pulp of each potato, cut around the
circumference; scoop the pulp from the skin, leaving a 1/2" shell. Force
the pulp through a ricer into a bowl . While the riced potatoes are still
warm, beat in 2/3 cup of the jack cheese, the green chiles, the sour cream,
the eggs and the salt and pepper to taste. Beat the mixture until fluffy.
Mound the filling into the potato shells; sprinkle the remaining jack
cheese over the top of the potatoes. At this point the stuffed potatoes can
be refrigerated, covered lightly, for up to 24 hours.
Bake the potatoes on a baking sheet in a preheated 425° for 10 - 15 minutes
(if they are freshly made) or 20 - 30 minutes (if they have been
refrigerated).
Formatted and posted to Eat-L by Ilene Warfield.
”¹”¹”¹”¹”¹ Notes: For a little extra kick, substitute Pepper Jack for the
regular Monterey Jack!
Per serving: 224 Calories; 14g Fat (54% calories from fat); 9g Protein; 17g
Carbohydrate; 93mg Cholesterol; 169mg Sodium
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