Prep Time: 10 mins
Total Time: 1 hrs 25 mins
Serves: 2-4,Yield: 4.0half spuds
About This Recipe
“NOT your ordinary baked stuffed potatoes!”
2largebaking potatoes, scrubbed
1cupcooked red kidney beans or 1cuppinto beans, drained
1cupmexicorn, cooked and drained( and mashed, if you like)
2tablespoons recaito or 2tablespoonschopped cilantro
salt and pepper
1/2 cupshredded extra-sharp cheddar cheese or 1/2 cupmonterey jack pepper cheese
1/2 cup picante sauce or 1/2 cupsalsa( as mild or as hot as you like)
Bake potatoes for 40 to 60 minutes.
Cut in half lengthwise.
Remove pulp and mash with sour cream and milk.
Combine with beans, corn, Recaito or cilantro, salt and pepper.
Stuff the mixture into the potato skins.
Pile on the cheese.
Bake 20 minutes in 400-degree oven.
Serve with picante sauce or salsa and, if you like, guacamole or sour cream.
“Wonderful variation on stuffed potatoes!These had a lot of flavor.I used cilantro.Thanks for sharing!”