Stuffed Baked Potatoes

Recipe from

Southern Living


4 large baking potatoes
1 (8-ounce) container sour cream
3 green onions, sliced
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese with peppers


Bake potatoes at 450° for 1 hour or until tender.

Cut potatoes in half, and scoop out pulp, leaving 1/4-inch-thick shell. Combine potato pulp, Mexican Meat Mix, sour cream, green onion, cilantro, salt, and pepper. Spoon mixture into potato shells; sprinkle with cheese.

Bake at 450° for 10 minutes or until thoroughly heated.

Oscar Gomez, Tucson, Arizona,

Southern Living

November 2000
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