Mexican style stuffed potatoes
I think I might’ve just created the ultimate best oven baked potato recipe ever. What’s more, you can purchase your potatoes pre-wrapped at the grocery store which cuts down on prep time and then you can also be certain of the variety purchased for an optimal result.
- Prep time30 mins
- Cook time1 hour 20 mins
- Timeout1 hour
- FreezingFreezes well
- 4 potatoes Perfect BBQ from Patates Dolbec
- 1 tablespoon of Canola oil
- 1/2 cup of corn
- 1/2 cup of black beans, rinsed and strained
- 1 garlic cloves, chopped
- 1 cup of Swiss cheese, grated
- 2 shallots, minced
- 1 teaspoon of smoked sweet paprika
- Salt & pepper, as preferred
- 1/4 cup of sour cream
- 2 tablespoons of fresh chives, minced
- 4 of prosciutto chips (see note)
- Preheat the barbecue or oven to 400°F, and place the rack at the centre of it.
- Add the potatoes to a baking sheet then cook for 60 minutes or until you can poke a knife smoothly into it.
- Slice the potatoes in half, length-wise, then remove the skin and set aside.
- Heat the canola oil over medium-high heat in a non-stick pan then add the corn, black beans and garlic to roast for 5 minutes. Add to the bowl with the potatoes then add the swiss cheese, shallots and paprika. Season, stir then stuff the skins with this mix.
- Cook on the barbecue or in the oven for 10 to 15 minutes to melt the cheese.
- Serve with sour cream, chives and proscuitto chips pieces.
Tips & tricks
Making of the proscuitto chips
Lay your proscuitto slices onto a paper towel in a plate, then cook in the microwave for 2 minutes.
Cannot be frozen. Keeps for 3 days in the refrigerator.