Wednesday, October 14, 2009

Tex-Mex Twice Baked Potatoes

Ok so in my effort to pay more attention to sides, I made these twice baked potatoes to go with the orange-chipotle glazed pork tenderloin below. Normally I reserve twice baked potatoes for our rare steak dinners. I just feel like they go together, ya know? Well Joey has since requested that I make these potatoes more often after these! So easy, and so flavorful. We both really really liked these.

I had originally planned on using pepperjack cheese, but the hunk that I swore I had in the fridge was nowhere to be found. So I just used some sharp cheddar and threw in half a chipotle chile. Again, using the chipotles. I can't get enough!

Twice baked potatoes do take a little time, only because... well they're twice baked. It takes about an hour to bake the whole potato, then you have to wait for it to be cool enough to handle, then bake it again for 20 minutes or so. But it is well worth the extra time. In fact, you could do the first bake the night before, then just refrigerate until the next day, mix up your filling, and throw them in the oven while the rest of your dinner cooks. Easy as pie! And open to so many variations... different cheeses, veggies, bacon, herbs... the possibilities are endless!

One final note: the amount of buttermilk will vary depending on the size of your potatoes, personal preference, etc. I just stream it in while stirring until I'm happy with the consistency.

Tex-Mex Twice Baked Potoatoes
serves 2, but can easily be adapted for more
  • 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.

Allow to cool so that the potato is cool enough to handle. 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, then adust 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.


Mary Ellen said...

Looks great!! Cilantro is my favorite herb!

Sherri said...

Wow! How have I overlooked your blog? Beautiful!

Erin said...

What a great combination! I love twice baked potatoes!

Kerstin said...

Mmm, these look great - I love the chipotle in them!

Deeba PAB said...

Absolutely gorgeous! I'm lovin' the chipotle!

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