Cheddar Chipotle Twice Baked Potatoes Print Email

1 medium russet potato, scrubbed clean
1/2 cup buttermilk
1/2-1 chipotle chile in adobo sauce, finely minced
1/2 cup sharp cheddar cheese
3 Tablespoons fresh cilantro, minced
2 Tablespoons sour cream
1-2 Tablespoons unsalted butter
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper

Preheat oven to 450. Pierce each potato several times with a fork. Place potato on a baking sheet, and bake 45 minutes to an hour, or until cooked through.

Cool slightly. Cut in half lengthwise, and carefully scoop out filling, trying to leave the skin intact.

Mash filling with a fork, then mix in buttermilk, cheese (reserve a little for the tops), sour cream, chipotles, cilantro, butter, and salt and pepper. Taste, and then adjust seasonings. You might need to add more buttermilk to reach your desired consistency. It should be a little more solid than mashed potatoes.

Top with additional cheese, and bake for 15 to 20 minutes, or until filling is heated through and cheese has melted. Sprinkle with additional cilantro, and serve. Serves 2 -