Twice Baked Green Chile Potatoes Print Email

4 large baking potatoes, scrubbed
8 TBS butter, softened
1/3-1/2 cup warmed milk
1 cup fresh roasted chiles, chopped
1-2 cups Rocking W Jalapeno Jack, or cheddar or jack cheese, grated
salt and pepper to taste

Preheat oven to 375 degrees. Bake 4 large potatoes for one hour or until done. While the potatoes are still very hot, hold with a dishtowel and split in half. Scoop the insides into the bowl of an electric mixer, being careful to leave the shells intact.

Add butter and mash potatoes. Slowly add milk and beat until smooth and creamy. Once the potatoes are smooth, add green chiles and 1 cup of grated cheese, stirring by hand until well incorporated. Taste and adjust seasonings, cheese, chiles, milk, etc.

Pipe or scoop potato mixture back into shells, sprinkle with more cheese and heat in oven until browned and bubbling. Serve garnished with a strip of green chile. Can also be refrigerated for up to 3 days. To re-heat: Place in 375° oven on a baking sheet for 10-20 minutes or until heated through and lightly browned on top. Serves 8.

-Chef Michaelangelo (mick) Rosacci,