Baja Stuffed Potatoes Recipes

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STUFFED BAKED POTATOES



Stuffed Baked Potatoes image

From Taste of Home Magazine. These are a little bit different from some of the other recipes in that these have garlic and ranch dressing mix in them.

Provided by Juenessa

Categories     Potato

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 9

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 (1 ounce) envelope ranch dressing mix
1 tablespoon snipped chives
1 garlic clove, minced
crumbled cooked bacon
chopped green onion

Steps:

  • Bake potatoes at 400° for 1 hour or until tender.
  • Reduce heat to 375°.
  • Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
  • In a large mixing bowl, beat the pulp with butter.
  • Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic.
  • Spoon into potato shells.
  • Sprinkle with remaining cheese.
  • Place on a baking sheet.
  • Bake for 15-20 minutes or until heated through.
  • Top with bacon and green onions.

Nutrition Facts : Calories 228.4, Fat 15.8, SaturatedFat 9.9, Cholesterol 43.5, Sodium 185, Carbohydrate 14.8, Fiber 1.2, Sugar 0.8, Protein 7.5

BAJA STUFFED POTATOES



Baja Stuffed Potatoes image

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.

Provided by GYPSYCRICKET

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 6

Number Of Ingredients 6

6 large baking potatoes
3 tablespoons olive oil
¾ cup sour cream
1 ½ cups shredded pepperjack cheese
2 (11 ounce) cans Mexican-style corn, drained
2 (4 ounce) cans chopped green chile peppers, drained

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes.
  • Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
  • 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.
  • Bake for 15 minutes, or until cheese is melted and golden brown.

Nutrition Facts : Calories 624.6 calories, Carbohydrate 89.8 g, Cholesterol 48 mg, Fat 24.3 g, Fiber 8.5 g, Protein 16.9 g, SaturatedFat 10.8 g, Sodium 1023.2 mg, Sugar 4.1 g

SOUTHWESTERN STUFFED SWEET POTATOES



Southwestern Stuffed Sweet Potatoes image

Loaded with the southwest flavor of McCormick® Hint of Salt Mexican Taco Truck Seasoning, black beans and your favorite taco-inspired toppings, you'll be craving these hearty stuffed sweet potatoes every night of the week. Best of all? They're ready in just 20 minutes!

Provided by McCormick

Categories     Entrees,

Yield 6

Number Of Ingredients 7

3 medium sweet potatoes scrubbed clean
1 tbsp oil
1 medium red bell pepper coarsely chopped
1/2 cup chopped onion
1 can (15 oz) black beans drained and rinsed
4 tsps Mexican Taco Truck Seasoning
3 tbsps water

Steps:

  • Pierce sweet potatoes with fork. Microwave on HIGH 8 to 10 minutes or until tender, turning over halfway through cooking. Keep warm.
  • Heat oil in large non-stick skillet on medium heat. Add bell pepper and onion; cook and stir 3 minutes or until softened. Stir in beans, Seasoning and water. Cook 2 minutes or until heated through.
  • Make a lengthwise slit along top of each sweet potato and squeeze ends gently to open. Fluff sweet potato flesh with fork. Top with bean mixture and serve with desired toppings.
  • Test Kitchen Tip•Serve with assorted toppings, such as chopped avocado, shredded cheese, sour cream, salsa or chopped fresh cilantro. •To prepare sweet potatoes in the oven, pierce potatoes and wrap in foil. Bake in preheated 350°F oven 50 minutes or until tender.•Substitute 1 cup corn for the bell pepper.•Use any variety of canned beans in place of the black beans.

Nutrition Facts : Calories 151 Calories

BAJA STUFFED POTATOES



Baja Stuffed Potatoes image

Make and share this Baja Stuffed Potatoes recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

6 large baking potatoes
3 tablespoons olive oil
3/4 cup sour cream
1 1/2 cups shredded monterey jack pepper cheese
2 (11 ounce) cans Mexican-style corn, drained
2 (4 ounce) cans chopped green chili peppers, drained

Steps:

  • Preheat oven to 400 degrees F
  • Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes.
  • Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
  • 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.
  • Bake for 15 minutes, or until cheese is melted and golden brown.

Nutrition Facts : Calories 449.9, Fat 22.1, SaturatedFat 10.2, Cholesterol 37.8, Sodium 536.2, Carbohydrate 54, Fiber 3.3, Sugar 3.4, Protein 13.8

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