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
Make it step by step
- Broil or barbecue chilies until the outside is blackened and blistered
- Once cooled, scrape off the skin and remove the seeds, then dice
- Bake potatoes at 375 degree F for one hour or until skin is crisp and inside is soft
- Cut in half lengthwise and scoop out the center into a bowl
- Process potatoes through a ricer or mash with a fork
- Add butter to potatoes and set aside until melted
- Add remaining ingredients and blend well - take care to not over mash as the potatoes will become glutinous.
- Fill potato skins with mixture, then return to over and bake until brown (about 20 minutes)
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.