Denver Green Chili

Recipe of the Week - 4/14/12 Twice Baked Chile Potatoes

Twice Baked Chile Potatoes

I made this as an appetizer for an Easter get-together.
Using the small, golf-ball sized potatoes makes them an
ideal finger food. Everybody seems to llike these.

As with many party dishes, I divided them into 3 groups,
mild, medium, and x-hot. I knew there would be people
who like it as hot as you can get it. This dish works
great with any heat level.


These also keep very well in the fridge for up to a
week. Just pop them in the microwave and they make
a great snack or side dish.

Ingredients:

• 12 new potatoes (a little larger than golf balls)
• 2 tablespoons olive oil
• 1 1/2 cups grated Monterey Jack & Cheddar cheese
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 tablespoon finely minced fresh chives or green onions
• 1 clove garlic, pressed
• 1/2 cup diced green chiles
• 1/2 tsp salt
• ¼ tsp pepper)

Preparation:

1. Preheat the oven to 375 degrees F. Coat the potatoes with
olive oil, wrap in foil, and bake 30-45 minutes or until soft
when pricked with a fork .
     
   
2. Use a spoon to scoop out the insides, leaving about 1/4 inch
of potato next to the skin.
 

3. Add remaining ingredients (except paprika and cilantro) and
mash till smooth with a potato masher. Adjust salt and pepper to
taste.

4. Fill potato skins with the mixture. Lightly sprinkle paprika and
cilantro on top. You can refrigerate at this point for up to 2 days.
Place uncovered in large baking dish and bake at 375 degrees for
20 to 30 minutes or until lightly browned.
   

Preparation time: 10 minutes
Cooking time: 45 minutes plus 30 minutes
Total cooking time: 1:15
Serves: 6 - 12

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Twice Baked Chile Potatoes

Have a hot week!

Anita

denvergreenchili@gmail.com

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