Baked Potatoes Stuffed with Corn
Papas Rellenos con EloteThis modern dish is adapted from a recipe by Patricia Armida of Mexico City. In the original recipe the potatoes were boiled before being mashed. I prefer to bake the potatoes for better flavor and better texture to hold the stuffing.
Ingredients
Makes 4 servings
- 4 medium baking potatoes scrubbed
- 2 tablespoons unsalted butter
- ¼ cup milk
- 2 cups cooked fresh corn kernels from about 2 large ears
- ¼ cup grated manchego or Monterey Jack cheese
- ¾ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
Instructions
- Preheat the oven to 375°.
- Bake the potatoes until soft when tested with a knife, about 1 hour.
- Leave the oven on.
- While still warm but cool enough to handle, cut the top third off each potato horizontally.
- Scoop out the potato in the bottom section and put into a large bowl.
- Save the shells.
- Mash the potatoes with the butter and milk.
- Mix in the cooked corn, cheese, salt, and pepper.
- Stuff the potato shells equally with the mashed potato mixture.
- Bake the stuffed potatoes until piping hot all the way through and lightly browned on top, 20 to 25 minutes.