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Twice Baked Mexican Potatoes

Here's how you make Twice Baked Mexican Potatoes
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  • Servings: 8
  • Prep: 30m
  • Cook: 25m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 pounds potatoes (large russet potatoes, about 4 large)
  • 1/4 cup buttermilk (50 ml)
  • 1 cup corn, frozen (thawed, 250 ml)
  • 2 tablespoons red bell pepper (diced, 30 ml)
  • 2 green onions, sliced
  • 1 can (4 ounce) diced green chilies (MILD, drained)
  • 1/2 cup cheddar cheese, diced (125 ml)
  • 2 tablespoons chopped cilantro (30 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/4 teaspoon ground coriander
  • Cayenne, to taste (about a pinch)
  • Salt and pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Scrub unpeeled potatoes. Pierce potatoes in several places, bake in 400°F (200°C) oven for 45 minutes or until tender.

  • Step 2: If microwaving, wash potatoes well and prick each twice with a skewer right to the center to allow steam to escape during cooking. Wrap each potato in paper towel and place in spoke fashion with small ends toward center. Microwave on high for 10-12 minutes, turning potatoes halfway through cooking. Potatoes should be easy to pierce but still firm when they are removed. Wrap in a kitchen cloth and let rest for 2 to 3 minutes.

  • Step 3: As soon as potatoes are cool enough to handle, half lengthwise and scoop out flesh into a medium bowl, reserving potato skin shells.

  • Step 4: Mash potatoes with buttermilk.

  • Step 5: Stir in corn, red pepper, green onion, green chilies, cheese, cilantro, cumin, coriander, cayenne pepper, salt and pepper.

  • Step 6: Mound potato mixture into potato shells.

  • Step 7: Set on baking sheet and bake for 25-30 minutes or until golden and heated through.

  • Step 8: NOTES:

  • Step 9: If I have a crowd that likes spicy, sometimes I replace the diced green chilies with diced jalapenos.

  • Step 10: Stuffed potatoes can be prepared 1 day ahead, covered and refrigerated.

  • Step 11: These freeze well. When freezing, I add more buttermilk to make them really creamy so that they don't dry out when baking.

  • Step 12: If frozen, thaw over night and bake as above.

  • Step 13: Makes 8 servings - 1/2 potato per person.

We hope you enjoy this recipe!

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