Tex-Mex Stuffed Potatoes -- Quad-Cities Online Recipe Book
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Side Dishes:

Tex-Mex Stuffed Potatoes

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Ingredients

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

Instructions

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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