Chipotle and Cheddar Twice Baked Potatoes

Directions

Serves Four (main dish) or Eight (as a snack)
Time:  1 ½ hours Preparation

4 Russet Potatoes – scrubbed and dried
2-3 tablespoons olive oil for rubbing the potatoes
8 ounces room temperature cream cheese
1 chipotle in adobo with some of the sauce* (you can add more if you like it really spicy)
1/3 cup sour cream
3 tablespoons mayonnaise
2/3 cup milk
1 ½ cups grated cheddar cheese (reserving ½ cup for topping)
1 ½ teaspoons kosher salt
1 teaspoon coarsely ground black pepper

*You can find Chipotles in Adobo Sauce in a small can typically in the Mexican section of your supermarket

Method:

Preheat oven to 450°F.

First, pre-bake your potatoes.  Prick all sides of each potato with a fork to allow steam to escape while you back them.  Rub each potato with some olive oil – enough to coat.  Place on a baking sheet and bake for 60 minutes.  This will cook the potato inside and make the jacket nice and crispy.

After an hour, allow the potatoes to cool completely.  When cooled, slice them lengthwise and scoop out the cooked potato, allowing an edge all around – protecting the jacket.  It’s like hulling out a canoe.  You want to keep enough potato still inside to give the jacket enough structure.  In a large mixing bowl, set aside.

Reduce Oven to 375°F.

Filling:  To a stand mixer bowl add all above listed ingredients.  Mix thoroughly.  If you think the filling is too dense, you can add a little more milk.  Taste for seasoning.

Carefully scoop the filling into each jacket – they should be mounded up in the center.  Finally, sprinkle remaining reserved grated cheddar cheese over each.  Bake for 35 minutes until filling is heated through and cheese is bubbly and browned on top.