Prep 10 mins
Cook 1 hr
From the Totally Potato Cookbook
- 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
- 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.
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. ;-)
These were very good. Easy too. I left the honey out, and didn't have the scallions to put on top, but still a great recipe! Thanks for posting!