Mexicali Potatoes

Serves: 8
Total Calories: 171


4 potatoes baking (about 8 oz. each)
1/2 cup sour cream
4 ounces Monterey Jack cheese shredded (about 1 cup)
1 (4-ounce) can mild green chili chopped, drained
1 egg lightly beaten
1 teaspoon salt


Preheat oven to 400°.

Scrub potatoes pierce the skins once and bake for 1 hour or until tender when pierced with a skewer. Halve potatoes lengthwise. Scoop out pulp leaving a 1/4 -inch shell. Set shells aside. Reduce oven temperature to 350°.

In a medium bowl, mash pulp with sour cream. Stir in cheese, chilies, egg and salt. Pipe or spoon mixture into potato shells. Place on a baking sheet.

Bake for 30 to 45 minutes or until golden brown on top.

"Nice to serve with a simple entree like steak or broiled chicken."

Nutritional Facts:

Serves: 8
Total Calories: 171
Calories from Fat: 66

This Mexicali Potatoes recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.

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