Ancho Chili and Cheddar Stuffed Potatoes

Photo: flickr user foodistablog

Ingredients

2 large ancho chilies, roasted, seeded and diced

2 tablespoons butter

1/4 cup cream

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)

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

4.0 servings

Monday, November 30, 2009 - 1:57pm