Yield: 6 Servings
|6 larges||Idaho potatoes, scrubbed and dried|
|2 tablespoons||Butter or margarine|
|1 cup||Monterey jack cheese, shredded|
|4 ounces||Chopped green chiles, drained|
|⅓ cup||Sour cream, regular or light|
|2 larges||Eggs, lightly beaten|
|Salt and pepper to taste|
Preheat oven to 425°.
Rub the potatoes all over with the butter or margarine and bake in preheated oven for one hour, pricking them several times with a fork AFTER the first 30 minutes of baking. At the end of the hour baking time, remove the baked potatoes from the oven; when JUST cool enough to handle, cut a lengthwise slice from the top of each potato. Then cut an X in the pulp of each potato, cut around the circumference; scoop the pulp from the skin, leaving a ½" shell. Force the pulp through a ricer into a bowl . While the riced potatoes are still warm, beat in ⅔ cup of the jack cheese, the green chiles, the sour cream, the eggs and the salt and pepper to taste. Beat the mixture until fluffy.
Mound the filling into the potato shells; sprinkle the remaining jack cheese over the top of the potatoes. At this point the stuffed potatoes can be refrigerated, covered lightly, for up to 24 hours.
Bake the potatoes on a baking sheet in a preheated 425° for 10 - 15 minutes (if they are freshly made) or 20 - 30 minutes (if they have been refrigerated).
Formatted and posted to Eat-L by Ilene Warfield.
Notes: For a little extra kick, substitute Pepper Jack for the regular Monterey Jack!
Per serving: 224 Calories; 14g Fat (54% calories from fat); 9g Protein; 17g Carbohydrate; 93mg Cholesterol; 169mg Sodium Recipe By: _Gourmet Magazine_ October 1982 Posted to EAT-L Digest 10 October 96 Date: Fri, 11 Oct 1996 00:00:14 +0000 From: Ilene Warfield <ilenewar@...>