| Cuisine: American | Type: Light Meal | Serves: 4 |
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Source:
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Cook This, Not That (green book) |
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Attributes:
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Comments:
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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 1/4 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 , optional |
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Instructions:
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Preheat the oven to 400 F. Rub the potatoes with a bit of olive oil and lightly salt the skins. Bake for 35 to 40 minutes until tender. Cut the potatoes in half when cool enough to handle and carefully scoop out the warm flesh into a bowl, leaving a thin layer of potato intact around the skin. Add the milk, butter, cheese and scallions and stir with a wooden spoon until smooth. Season with salt and pepper. Scoop the mashed potato mixture into the hollowed out potato halves. Top with a bit of extra cheese and place under the broiler until the tops are brown and crispy. Note: if doing ahead to the point of filling the potatoes, you can also bake them for a bit to warm them up before broiling as a finish. Meanwhile, mix the chopped chipotle and sour cream. To serve, place a dollop of sour cream mixture, chopped scallions, crumbled bacon and a few pickled jalapeños. |
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Related recipes:
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None |
2014-11-04