Twice Baked Mexican Potatoes

[Guest guest]

Twice Baked Mexican Potatoes

 

4 large, about 2 lbs russet potatoes

1/4 cup buttermilk

1 cup frozen corn, thawed

2 Tbsp. diced sweet red pepper

2 whole BC green onions, sliced

114 ml can diced mild green chilies, drained

1/2 cup diced cheddar cheese

2 Tbsp. coarsely chopped cilantro

1 tsp ground cumin

1/4 tsp. Ground coriander

pinch cayenne pepper

Salt and freshly ground pepper to taste

 

Scrub unpeeled potatoes. Pierce potatoes in several places, bake in

400°F (200°C) oven for 45 minutes or until tender.

 

If microwaving, wash potatoes well and prick each twice with a skewer

right to the centre to allow steam to escape during cooking. Wrap each

potato in paper towel and place in spoke fashion with small ends toward

centre.

 

Microwave on high for 10-12 minutes, turning

potatoes halfway through cooking. Potatoes should be easy to pierce but

still firm when they are removed. Wrap in a kitchen cloth and let rest

for 2 to 3 minutes.

 

As soon as potatoes are cool enough to handle, half lengthwise and scoop

out flesh into a medium bowl, reserving potato skin shells.

 

Mash potatoes with buttermilk. Stir in corn, red pepper, green onion,

green chilies, cheese, cilantro, cumin, coriander, cayenne pepper, salt

and pepper. Mound potato mixture into potato shells. Set on baking sheet

and bake for 25-30 minutes or until golden and heated through.

 

Stuffed potatoes can be prepared 1 day ahead, covered and refrigerated.

 

Makes 4 servings