Twice-baked Chipotle Potatoes

Total Time: 1 hr 25 mins Preparation Time: 5 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 4 (8 ounce) russet potatoes, scrubbed and pricked with fork in several places
• 1/2 cup sour cream
• 1 cup cup shredded cheddar cheese
• 1 tablespoon finely chopped canned chipotle with some adobo sauce (or more to taste)
• 1 green onion, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 bacon, slices cooked and crumbled (optional)

Recipe

• 1 preheat oven to 375 degrees with rack in upper third. place potatoes on baking sheet and bake until tender, about 1 hour. let stand about 20 minutes, until cool enough to handle. increase oven temperature to 425 degrees.
• 2 cut a piece off tops of potatoes. with teaspoon, scoop pulp from tops and inside potatoes into medium bowl, leaving about a 1/4-inch potato shell. mash potato in bowl with sour cream, cheddar, chipotle, scallions, oregano, bacon, salt and pepper. fill shells with potato mixture, mounding it.
• 3 place filled potatoes in baking dish with sides. return to oven and bake until stuffing is hot and browned in places, about 20 minutes.