Chipotle Baked Stuffed Potatoes Recipes

TACO-STUFFED POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes on a baking sheet and roast until easily pierced with the tip of a sharp knife, about 1 hour. Let cool slightly. Do not turn the oven off.
• Halve the potatoes lengthwise. Using a small spoon, gently scoop the potato flesh into a bowl, leaving about 1/2 inch on the skins. Set the skins aside. Reserve the potato flesh for another use.
• Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the beef and continue to cook, stirring often, until the beef is cooked through.
• Stir in the tomato paste, cumin, chili powder, garlic powder, salt and pepper to combine and cook 1 minute more. Add the heavy cream and cook, stirring, until incorporated and heated through, about 1 minute.
• Spoon the beef mixture into the hollowed-out potato skins. Put the potato skins on a parchment-lined baking sheet. Sprinkle with the Cheddar and bake until the cheese is melted, about 3 minutes. Transfer to a platter and top with the green onions, tomatoes, avocados, cilantro and sour cream if using.

CHIPOTLE MASHED POTATOES

Steps:

• Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring once in a while, until easily pierced with a fork, 20 to 30 minutes. Drain.
• Place chipotle pepper and garlic in a food processor; process until minced. Add potatoes and process until mostly smooth. Add milk, cilantro, butter, and salt. Mix until combined but a few lumps remain.

CHIPOTLE-BAKED STUFFED POTATOES

Steps:

• 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.