Chipotle Stuffed Thrice Baked Potatoes

Kids love 'em. My husband swipes them before they cool! If I'm lucky (or if I double the recipe) I might actually get to eat more than one. Even my finicky eater will grab two....

These make a great side dish! Add 1/2 pound of ground beef (pre-cooked) to the mixture and make it a main course! (If using it as the main part of the meal -- recommend doubling the recipe -- also reserve some mashed potatoes separately, or you'll have extra filling. The reserved mashed potatoes can be saved and served the next evening.) For this recipe, I used Sargento's new Chipotle Cheddar Cheese, available grated or as snack cheese. But any brand will do. If you can't find a cheese with chipotle, you can make your own by mixing 1-2 tablespoons of chipotle barbecue sauce in with the mashed potatoes before adding plain mild or sharp cheddar cheese. This recipe, as a side dish, will feed 4 to 6 people, 1-2 potatoes each.

Watch your fingers when serving them hot -- usually I don't get the plate to the table before they start to disappear....

Ingredients:

6 medium/large baking potatoes (make sure no spots...)
1 1/2 cups Chipotle Cheddar Cheese, grated (Sargento recommended)-- or more if cheesier more chipotle flavoring desired.
1/2 cup milk
2 Tablespoons butter or margarine
salt and pepper to taste
Chives or parsley (optional top garnish)

1. Preheat oven to 350 degrees (Fahrenheit).
2. Bake Potatoes for 50-60 minutes, until done -- poke with a fork to check. (Fork should go in easy when the potatoes are done.)
3. Cut potatoes in half; scoop out the innards, leaving a scant 1/8 inch around the skin.
4. Place skins back in over and bake for 10 minutes (this stiffens up the skins -- bake longer - about 20 to 30 minutes if you want them crispy.)
5. While skins are baking, mash the innards, add milk and butter and continue mashing. (Add salt and pepper as desired) Once mashed, add 1 cup of cheese and mix well. Note: You can increase the amount of cheese as desired but reserve 1/2 cup for step 7.
6. Fill skins with potato and cheese mixture. (They will be overflowing. Try to heap up in the middle: due to the cheese melting, it will sink slightly. If you heap to an edge, it may melt and spill over.)
7. Top with remaining 1/2 cup of cheese.
8. Bake assembled potatoes for an additional 15-20 minutes. For a crunchier topping, broil for 10 minutes after final baking.
9. Garnish with chives or parsley if desired. Serve hot but watch the fingers!

Got any variations that work for your family? Share them with me! Hit the Contact Me button at the top of the article.