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    You are in: Home / Recipes / Corn-Stuffed Baked Potatoes Recipe
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    Corn-Stuffed Baked Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Mami J's Note:

    These potatoes have a rich, creamy cheesy stuffing. Cheddar cheese or Monterey Jack cheese can be substituted for the manchego. Cooking time includes the time for cooking the potatoes. Serving size is one potato half per person.

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    Units: US | Metric


    1. 1
      Place the potatoes in pot with cold water, and cook until almost tender, about 25 minutes.
    2. 2
      Rinse with cold water and cut in half. Scoop out center of the potatoes, being careful not to pierce skin.
    3. 3
      Mix the scooped-out potato with half the cream cheese, the bacon, half the manchego cheese, the corn and salt and pepper to taste. Fill the potato skins with the mixture. Cover with foil to keep warm.
    4. 4
      Meanwhile, in a blender, puree the rest of the cream cheese with the onion, and the milk.
    5. 5
      Place the filled filled potatoes in a serving platter and pour the cream cheese sauce over them. Sprinkle the remaining manchego cheese and cilantro and serve.

    Ratings & Reviews:


    Nutritional Facts for Corn-Stuffed Baked Potatoes

    Serving Size: 1 (154 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 202.2
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 6.5 g
    Cholesterol 32.3 mg
    Sodium 128.3 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 1.9 g
    Sugars 1.0 g
    Protein 4.7 g

    The following items or measurements are not included:

    manchego cheese

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