Chipotle-Baked Stuffed Potatoes
- Reviews 2
Ready In: 1 hr 10 mins
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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