Mexican-Style Potatoes

Sevda AndreevaSevda Andreeva
Jedi
2752957
Nadia Galinova
Translated by
Nadia Galinova
Mexican-Style Potatoes
Image: Monika Ivanova
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Preparation
30 min.
Cooking
45 min.
Тotal
75 min.
Servings
4
"Wonderful stuffed potatoes with a rich filling that we cant wait to try again"

Ingredients

  • potatoes - 4 large potatoes
  • corn - 4 tablespoons (canned)
  • butter - 0.9 oz (25 g)
  • heavy cream - 1 tbsp.
  • yellow cheese - 0.9 oz (25 g)
  • peppers - 1/4 - red + 1/4 - green
  • tabasco sauce - by taste
  • black pepper - by taste
  • salt - by taste
measures

How to make

Pour salt on the bottom of a pan, place the washed potatoes in it and bake them in the oven at 390°F (200 degrees) for 35 minutes.

Take them out, cut off the top and scoop them out with a spoon.

Mash the inside with a fork and add the butter, heavy cream, grated yellow cheese, boiled corn, chopped peppers, tabasco, salt and black pepper and mix well.

Fill the baked potatoes and place them back in the oven.

Bake for 15 minutes at 360°F (180 degrees).

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