Zutaten für Mexican Baked Potatoes
- Baking Potatoes
- Green Chilies
- 2 large eggs (hard-boiled and chopped)
- 1/4 cup (1/2 stick) unsalted butter (melted)
- 1/2 cup sour cream
- Longhorn Cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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Zubereitung von Mexican Baked Potatoes
- Preheat oven to 400°F (200°C).
- Wash and pierce 4 large russet potatoes several times with a fork.
- Bake potatoes for 60-75 minutes, or until easily pierced with a fork.
- Once cool enough to handle, slice potatoes lengthwise and scoop out the flesh, leaving about a 1/4-inch border.
- Roughly mash the potato flesh in a large bowl.
- Add 1/2 cup chopped green chilies, 2 large eggs (hard-boiled and chopped), 1/4 cup (1/2 stick) unsalted butter (melted), 1/2 cup sour cream, 1 teaspoon salt, and 1/2 teaspoon black pepper to the mashed potatoes. Mix well to combine.
- Fill the potato skins with the potato mixture.
- Top each potato with 1/4 cup shredded cheddar cheese (or your preferred Mexican cheese).
- Bake for 15-20 minutes, or until cheese is melted and bubbly and potatoes are heated through.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
10g
Fat
77g
Carbs
11g
