Mexican Stuffed Potatoes

  • 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
  • 3tablespoonssour cream
  • 3tablespoonstable cream
  • 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)
  • Directions

  • 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.
  • Reviews

  • “Wonderful variation on stuffed potatoes!These had a lot of flavor.I used cilantro.Thanks for sharing!”