 |
Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
When I traveled to Guadalajara, Mexico last year for a business trip, we ate at a steak restaurant that served very similar baked potatoes with the steak, along with charro beans. To my surprise, I found this similar recipe in one of my cookbooks. I was excited to be able to re-create this recipe at home! Ingredients:
6 large baking potatoes |
1 (4 ounce) can chopped green chilies |
3 hard-boiled eggs, chopped |
1/2 cup butter, softened |
1 cup sour cream |
shredded longhorn cheese |
salt, to taste |
pepper, to taste |
Directions:
1. Bake potatoes until done.
2. Slice open the potatoes lengthwise.
3. Remove pulp from potatoes and mash.
4. Reserve potato skins.
5. Mix mashed potatoes, chilies, chopped eggs, butter, sour cream, salt and pepper.
6. Fill potato skins with the potato mixture.
7. Top potatoes with cheese.
8. Heat potatoes at 400F for 15 minutes.
|
|