Chipotle-Baked Stuffed Potatoes |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From the Totally Potato Cookbook Ingredients:
4 baking potatoes |
1 chipotle chile in adobo |
2 tablespoons butter |
1 teaspoon cumin |
1/2 cup sour cream |
2 teaspoons honey (optional) |
2 tablespoons chopped cilantro |
salt and pepper |
2 tablespoons grated parmesan cheese |
4 thinly sliced scallions |
Directions:
1. Preheat oven to 400. Wash the potatoes and bake for an hour. Move to a baking sheet to cool 5 minutes. Leave oven on.
2. Mince the chipotle. Melt the butter over low heat. Add the chipotle and cumin and cook about 3 minutes, stirring occasionally.
3. Transfer to a bowl, add sour cream (and honey, if using), and combine.
4. Cut each potato in half lengthwise. Scoop out flesh, leaving a shell 1/2-inch thick. Add the potato flesh to sour cream mixture and stir until smooth. Add cilantro, salt, and pepper.
5. Spoon mixture back into shells, and sprinkle with cheese. Bake 30 minutes until golden. Sprinkle with scallions and serve.
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