Serves: 8
Total Calories: 171
Preheat oven to 400°.
Scrub potatoes pierce the skins once and bake for 1 hour or until tender when pierced with a skewer. Halve potatoes lengthwise. Scoop out pulp leaving a 1/4 -inch shell. Set shells aside. Reduce oven temperature to 350°.
In a medium bowl, mash pulp with sour cream. Stir in cheese, chilies, egg and salt. Pipe or spoon mixture into potato shells. Place on a baking sheet.
Bake for 30 to 45 minutes or until golden brown on top.
"Nice to serve with a simple entree like steak or broiled chicken."
This Mexicali Potatoes recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.
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