Serves: 4
Total Calories: 234
1. Preheat the oven to 375°. Bake the potatoes until soft when tested with a knife, about 1 hour. Leave the oven on. While still warm but cool enough to handle, cut the top third off each potato horizontally. Scoop out the potato in the bottom section and put into a large bowl. Save the shells.
2. Mash the potatoes with the butter and milk. Mix in the cooked corn, cheese, salt, and pepper. Stuff the potato shells equally with the mashed potato mixture. Bake the stuffed potatoes until piping hot all the way through and lightly browned on top, 20 to 25 minutes.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Baked Potatoes Stuffed with Corn recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
