Southwestern Stuffed Potatoes |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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Goes great with steaks or herb baked chicken- also a very exquisite vegetarian entree. Always was a big hit around our house- we love cheese- hubby comes from Wisconsin, America's Dairyland, and he's really proud of it (he'll tell you with a grin and a piece of cheese in his mouth!) Ingredients:
4 large baking potatoes |
1/2 cup shredded monterey jack cheese (about 2 oz.) |
1/2 cup shredded mild cheddar cheese (about 2 oz.) |
2 tablespoons butter or 2 tablespoons margarine |
4 tablespoons sour cream |
1 canned chipotle chile, minced |
2 tablespoons adobo sauce (from can of chipotle chilies) |
salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 400 degrees F.
2. Scrub potatoes under water; pat dry.
3. Pierce potatoes with fork or other tool.
4. Place potatoes on baking sheet; bake at 400 degrees F.
5. for 75-90 minutes, or until potato is tender.
6. After potato has cooled somewhat, slice off top fourth of potato lengthwise; scoop out cooked potato into a bowl.
7. Add cheeses, butter, sour cream, chipotle, and adobo sauce to bowl, and mash mixture all together, mixing well.
8. Season to taste with salt and pepper.
9. Refill potatoes with mixture, mounding over tops as necessary.
10. Reheat potatoes in 400 degree F.
11. oven for 7-10 minutes or until heated through and cheese is melted.
12. Garnish tops of potato with minced cilantro or paprika, if desired.
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