Ancho Chili and Cheddar Stuffed Potatoes


Photo: flickr user foodistablog

About

Adjust the ingredients to suit your personal tastes. If you prefer spicier food, add more cayenne; cheesier potatoes, more cheese.

Tags:

vegetable
potatoes
sidedish
tubers

Yield:

4.0 servings

Added:

November 30, 2009

Creator:

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Ingredients

2 large Russet potatoes
2 large ancho chilies, roasted, seeded and diced
2 tablespoons butter
2 green onions, chopped
1/4 cup cream
1/4 cup sour cream
1 cup white cheddar cheese, grated
Pinch cayenne pepper
Salt and pepper to taste

Preparation

1
Broil or barbecue chilies until the outside is blackened and blistered
2
Once cooled, scrape off the skin and remove the seeds, then dice
3
Bake potatoes at 375 degree F for one hour or until skin is crisp and inside is soft
4
Cut in half lengthwise and scoop out the center into a bowl
5
Process potatoes through a ricer or mash with a fork
6
Add butter to potatoes and set aside until melted
7
Add remaining ingredients and blend well - take care to not over mash as the potatoes will become glutinous.
8
Fill potato skins with mixture, then return to over and bake until brown (about 20 minutes)

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