Stir in 1 cup of cheese sour cream salad dressing mix chives and garlic.
Baja stuffed potatoes.
Bake at 375 for 1 hour or until tender.
Preheat a small nonstick pan over medium high heat.
Rub potatoes with a drizzle of oil.
Mild green chiles mexi corn sour cream and pepper jack cheese baked until puffy and golden brown.
Bake until softened about 45 to 55 minutes.
Step 3 meanwhile in a medium bowl combine sour cream cheese corn and chiles.
Scoop out the pulp leaving thin shells.
Place potatoes on a microwave safe plate and microwave on high for 12 minutes rotating once.
Cut each potato in half lengthwise.
I baked the potatoes in the microwave.
Slice tops off of potatoes and scoop the flesh into a large bowl leaving skins intact.
Mild green chiles mexi corn sour cream and pepper jack cheese baked until puffy and golden brown.
Mix well and spoon mixture into potato skins.
To the potato flesh add the cheese and dip.
I only made 2 potatoes and they weren t really huge ones either.
I used 1 can of the mexicorn and a whole can of the chilies.
Preheat oven to 350 degrees f 175 degrees c.
Justcyn 51 154 march 27 2003.
When cool enough to handle cut a thin slice off the top of each potato and discard.
Very veggie but the potato flavor came through just wonderfully.
Pierce each potato several times and rub generously with oil.
My brother paul invented these double stuffed potatoes for a barbecue we had in mexico.