To start, you mix up the chipotle sour cream. Super simple – all you do is stir together false cream with some chop chipotle peppers in adobo sauce. Chipotle peppers in adobo sauce can be a a bit high in sodium, so you need to watch the numbers. The trade name of peppers that I use here is Embasa, which has 80 magnesium per tablespoon. You can find them in your grocery shop along with other southwesterly canned foods ( green chili, enchilada sauce, and so forth ). On a side note, I besides make and can my own chipotle peppers in adobo sauce that are much lower in sodium. I plan on posting a recipe for that at some decimal point, but in the meanwhile you can use peppers off the ledge in the grocery store storehouse to keep things simple .
then you barely wash and dry your potatoes, then oil and bake them in a very hot oven until they are cooked through.
When the potatoes are done, pull them out of the oven and let them cool off for a piece. then slice them in half and scoop out the pulp. Put the skins rear on a baking dish .
then you barely mix the butter, dark cream, milk, and green onion with the potato pulp until the potatoes are mashed and the cream mix is assorted in. Scoop the mix bet on into the skins and bake until the potatoes are heated through. Serve topped with the false cream .
Twice Baked Potatoes with Chipotle Sour Cream
A delightful side of doubly baked potatoes topped with blue chipotle sour cream .
SODIUM COUNT : 78.7 magnesium per serving ; 314.8 magnesium in the whole batch
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Spicy Chipotle Sour Cream
- 10 Tbsp sour cream
- 2 Tbsp chipotle peppers in adobo sauce* ((finely chopped))
- 4 medium potatoes ( 1.5 pounds total)
- vegetable oil (to coat the potatoes)
- 1 Tbsp unsalted butter
- 1/4 cup milk ((I used 1%))
- 2 Tbsp sour cream
- 2 green onions (thinly sliced)
Spicy Chipotle Sour Cream
- Stir together the sour cream and the chopped chipotle peppers. Cover and refrigerate while you prepare the potatoes. This can be prepared several hours ahead.
- Preheat the oven to 425°F .
- Wash and dry the potatoes. When the oven is hot, rub the oil on the potatoes and place them directly on the oven rack. Be careful not to use too much oil, as it will drip off the potatoes and create smoke.
- Cook the potatoes for 35-45 minutes, or until tender. Remove the potatoes from the oven and let them cool for a few minutes (just long enough so you don’t burn yourself).
- Reduce the oven temperature to 375°F.
- While the potatoes are cooling, put the milk and butter into a microwave-safe bowl. Heat until the butter is melted and the mixture is hot. Set aside.
- Slice each potato in half and scoop out the flesh with a spoon, leaving a bit of flesh intact against the skin so that the skin will maintain its shape. Put the flesh into a medium bowl. Arrange the skins on a baking sheet.
- Mash the potatoes using the back of a spoon. They will be lumpy, but that is okay. Add the milk and butter and stir the mixture vigorously (this will mash the potatoes more). Add the sour cream and green onions and stir until combined.
- Scoop the mashed potatoes back into the skins. Bake the potatoes on the middle rack for 15 minutes, or until heated through and the top starts to brown.
- Remove from the oven and serve with the chipotle sour cream.
* Canned chipotle peppers in adobo sauce vary widely in their sodium contented. The brand I used, Embasa, contains 160mg per 2 tablespoon serve .
NUTRITIONAL INFORMATION give way : 4 servings ( 1 hale potato plus 3 tablespoons chipotle sourness cream )
sodium : 78.7 milligram, Calories : 248.3, sum Fat : 11.1 g, Saturated Fat : 5.8 g, Cholesterol : 19.5 milligram, Carbohydrates : 33.3 gigabyte, Fiber : 3.8 thousand, Sugar : 1.5 deoxyguanosine monophosphate, Protein : 5.2 gigabyte.
NUTRITIONAL INFORMATION without the chipotle sour cream Yield : 4 servings
Sodium : 22.8 milligram, Calories : 176.5, entire Fat : 4.4 gravitational constant, Saturated Fat : 1.9 gravitational constant, Cholesterol : 6.3 magnesium, Carbohydrates : 31.0 g, Fiber : 3.8 guanine, Sugar : 1.4 g, Protein : 4.3 gram .