Serves: 12
Total Calories: 197
Preheat oven to 400°. Pierce each potato several times and rub with oil and salt. Bake until softened, about 45 to 55 minutes. When the potatoes are cooked, cut each one in half and scoop out the flesh. Combine potato with the cheese, sour cream, corn, and chilies. 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.
This Twice Bake Potatoes recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.
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