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Crispy Stuffed Wedges

  • 0 people already cooked this dish.
  • Total: 50min
    Preparation: 50min
  • Portions: 5
  • Difficulty: Intermediate


  • 4-5 Large baking potatoes
  • 2 tbsp Olive oil
  • 1 cup Carnation Evaporated Milk
  • ½ cup Finely chopped red and green sweet peppers
  • ¼ cup Finely chopped celery
  • ¼ cup Whole kernel corn
  • 3 tsp Maggi Season-Up, All Purpose
  • 1 tsp paprika
  • 1 cup Grated cheddar cheese


  1. Preheat oven to 450ºF (230ºC). Scrub potatoes and cut into quarters lengthwise (wedges) leaving about ½ cm thickness on skins, cut flesh away and reserve.

  2. Dry skins with paper towel and toss with olive oil. Bake skins on baking sheet until crispy.

  3. While skins are baking, coarsely chop potato flesh and place in a large micro- wavable bowl. Add Evaporated Milk, cover and microwave for 8-12 minutes, on medium-high heat. Cook until soft.

  4. Mash potato and milk mixture until creamy. Add sweet peppers, celery, corn, cheese, Tastemakers and paprika.

  5. Spoon filling into potato skins, sprinkle with cheese and return to the oven and bake 5-10 minutes.

  6. Serve hot

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