Mexican Baked Potatoes

Kim D.'s Note:

When I traveled to Guadalajara, Mexico last year for a business trip, we ate at a steak restaurant that served very similar baked potatoes with the steak, along with charro beans. To my surprise, I found this similar recipe in one of my cookbooks. I was excited to be able to re-create this recipe at home!

• Total Time: 1 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 6 large baking potatoes
• 1 (4 ounce) can chopped green chilies
• 3 hard-boiled eggs, chopped
• 1/2 cup butter, softened
• 1 cup sour cream
• shredded longhorn cheese
• salt, to taste
• pepper, to taste

Directions:

1. Bake potatoes until done.
2. Slice open the potatoes lengthwise.
3. Remove pulp from potatoes and mash.
4. Reserve potato skins.
5. Mix mashed potatoes, chilies, chopped eggs, butter, sour cream, salt and pepper.
6. Fill potato skins with the potato mixture.
7. Top potatoes with cheese.
8. Heat potatoes at 400F for 15 minutes.

Reviews

[podapo]

These are a meal in themselves. I only used 4 potatoes and overstuffed them. Will be making these again. Thanks for another great recipe.

[cookiedog]

YUM! I doubled the amount of green chilies and used a blend of jack, cheddar, queso quesadilla and asadero cheeses. It made an excellent dinner and I was very tempted to eat 2! Thanks for sharing this one Pac Baby!

[SnoDov]

I love, love, LOVE anything with green chilies and cheese so this was a must try. WHOA! This is one potato recipe that will be quickly memorized from repetition. These really are ideal for a complete lunch, (I too overstuffed them), or as a meal side dish. Thank you, Kim D, for your re-creation and posting it.