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Baked Potatoes Stuffed with Corn |
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Serves: 4
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(Papas Rellenos con Elote)
Category: Potatoes and Sweet Potatoes
This modern dish is adapted from a recipe by Patricia Armida of Mexico City. In the original recipe the potatoes were boiled before being mashed. I prefer to bake the potatoes for better flavor and better texture to hold the stuffing.
4 medium baking potatoes, scrubbed
2 tablespoons unsalted butter
1/4 cup milk
2 cups cooked fresh corn kernels (from about 2 large ears)
1/4 cup grated manchego or Monterey Jack cheese
3/4 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
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.
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