Side Dishes:
Tex-Mex Stuffed Potatoes
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8 medium Idaho potatoes
1/4 cup sour cream
1 cup shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies, drained
1 egg slightly beaten
1 teaspoon salt
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Bake potatoes and shirr off tops; scoop out pulp, mash with sour cream. Add Monterey Jack cheese, green chilies, egg and salt. Spoon back into potato skins. Bake at 350 degrees for 30-45 minutes or until slightly browned.
Julie Krebs
Moline
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