Chipotle-Baked Stuffed Potatoes
photo by Shelby Jo
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4
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
- Preheat oven to 400. Wash the potatoes and bake for an hour. Move to a baking sheet to cool 5 minutes. Leave oven on.
- Mince the chipotle. Melt the butter over low heat. Add the chipotle and cumin and cook about 3 minutes, stirring occasionally.
- Transfer to a bowl, add sour cream (and honey, if using), and combine.
- 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.
- Spoon mixture back into shells, and sprinkle with cheese. Bake 30 minutes until golden. Sprinkle with scallions and serve.
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Reviews
-
Love baked potatoes, love chipotle but never thought of putting them together. After deseeding and mincing the chipotle, I microwaved it with the butter and cumin for a minute or so before stirring in the sour cream and more adobo sauce. I _did_ use the honey and think it provided a great counterpoint to the heat of the pepper. The filling was way stiffer than we like it so I added milk and more sour cream to get a creamy consistency. To stay with the southwest theme here, I subbed grated cotija for the parmesan cheese. No scallions on hand so I stirred minced chives into the filling with the cilantro. Great blend of flavors (especially with the honey)! The recipe does need a little tweaking to get the stuffing a little moister and fluffier. Thanks for sharing! I enjoyed playing with it and eating the results. ;-)
RECIPE SUBMITTED BY
I am in my late 20s and live in Oklahoma. I am married with no children yet (apart from DH!). I'm fluent in Spanish, and would love to learn more languages. I enjoy cooking, but baking is more my forte.