| Cuisine: American | Type: Light Meal | Serves: 4 |
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Source:
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Cook This Not That (green) |
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Attributes:
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Comments:
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Delish! |
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Serving Suggestions:
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Ingredients:
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4 small russet potatoes Olive oil Salt and black pepper to taste 1 cup 2% milk 2 tbs. butter 1/2 cup shredded sharp Cheddar cheese, plus more for garnish 4 scallions, chopped, plus more for garnish 1/2 tbs. minced chipotle pepper 1/4 cup sour cream 6 strips bacon, cooked and crumbled Pickled Jalapeños |
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Instructions:
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Preheat the oven to 400 degrees. Rub the potatoes with a bit of olive oil and salt. Bake for 35 to 40 minutes,or until tender. Cut the potatoes in half and when cool enough to handle, carefully scoop out the warm flesh not a bowl (leave a thin layer of potato intact around the skin to help prevent it from tearing). Add the milk, butter, cheese, and scallions and stir with a wooden spoon until smooth. Season with salt and pepper. Preheat the broiler. Carefully scoop the mashed potatoes into the hollowed-out potato halves. Top with a bit of extra cheese and place under the broiler until the tops are born and crispy. Mix the chipotle with the sour cream and place a dollop on top of each cooked potato. Finish each with a bit of crumbled bacon and jalapeños. |
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Related recipes:
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None |
2016-04-19