Ancho Chili and Cheddar Stuffed Potatoes
By: Sheri Wetherell
Published: Monday, November 30, 2009 - 1:57pm

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)

About


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