Baked stuffed potatoes with four cheeses and corn kernels
This baked stuffed potatoes with four cheeses and corn kernels recipe is a paradise of flavors in every spoonful, combining textures and flavors that will make your guests happy!
Ingredients
- 4 Russet Selma Farms® Potatoes
- 1 teaspoon garlic powder
- 2 teaspoons of chopped chives
- 100 grams of bacon
- 200 grams of cream cheese
- 100 grams of cheddar cheese
- 100 grams of mozzarella cheese
- 100 grams of manchego cheese
Preparation
- Prick the potatoes with a fork and pour oil over them, bake at 180*C for 30 minutes, cut in half and remove to be able to stuff them.
- Fry the bacon until crispy and cut into small pieces.
- Mix the cheeses (mozzarella, cheddar, manchego and cream) with the garlic, bacon and chives.
- Stuff the potatoes with the cheeses and return to the oven for 30 minutes for a nice gratin.
