Recipe for Tijuana Twice-Baked Potatoes
Ingredients
- 3 large baking potatoes
- 3/8 cup of sour cream
- 1 can (11 ounce) of mexican style corn
- 1/2 cup chopped green chiles
- 3/4 cup of Pepperjack cheese
Instructions
Preheat oven to 400 degrees.
Wash potatoes and prick with a fork several times.
Bake for 50 minutes, or if you can't wait that long, cook in microwave for about 5 minutes.
In a bowl, combine all of the other ingredients.
Cut each potato in half, scoop out the insides (be careful not to rip the skin).
Combine potato flesh with other ingredients and mix well.
Scoop mixture back into potato shells.
Place on a baking sheet in over for about 15 minutes, or until top is golden brown.