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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I have not tried these yet, but they sound fun. Ingredients:
4 small russet potatoes |
1 cup skim milk |
2 tablespoons butter |
1/2 cup cheddar cheese, shredded |
4 scallions, chopped |
1/2 tablespoon chipotle pepper, minced |
1/4 cup sour cream |
6 slices bacon, cooked and crumbled |
1/4 cup jalapeno, pickled |
Directions:
1. Preheat the oven to 400 degrees. Rub the potatoes with a little bit of olive oil and lightly salt the skins, Bake for 35 to 40 minutes, until tender.
2. Cut the potatoes in half, and when cool enough to handle, scoop out the warm flesh into a bowl. Add the milk, butter, cheese, and scallions and stir until smooth. Season with salt and pepper.
3. Preheat the broiler. Scoop the mashed potatoes into the hollowed-out halves. Top with a bit of cheese and place under the broiler until the tops are cripsy. 3 to 5 minutes.
4. Mix the chipotle with the sour cream and place a dollop on top of each cooked potato. Finish with a bit of crumbled bacon and jalepenos.
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