Mexican Twice Baked Potatoes Recipe

• 3 med. baked potatoes
• 2 tbsp. lowfat sour cream
• 2 tbsp. butter
• 1/4 teaspoon each salt & pepper
• Dash Tabasco (opt.)
• 7 ounce. can Mexicorn with peppers
• 1/4 c. shredded Jack cheese
• 1/4 c. shredded cheddar cheese
• 1/8 teaspoon paprika
• 1/4 teaspoon chili pwdr
• 1/4 teaspoon finely chopped onion

1. Cut potatoes (baked) in half and scoop out into a bowl.
2. Mash potatoes with lowfat sour cream, butter, salt, pepper and Tabasco.
3. Stir in Mexicorn, onion, chili pwdr and cheddar cheese.
4. Refill shells with mix.
5. Top with Jack cheese and paprika.
6. Bake 15 min at 350 degrees.

potatoes, sour cream, butter, salt, mexicorn with peppers, cheese, cheddar cheese, paprika, chili pwdr, onion

Taken from cookeatshare.com/recipes/mexican-twice-baked-potatoes-58015 (may not work)