Directions:
- Preheat oven to 400. Wash the potatoes and bake for an hour. Move to a baking sheet to cool 5 minutes. Leave oven on.
- Mince the chipotle. Melt the butter over low heat. Add the chipotle and cumin and cook about 3 minutes, stirring occasionally.
- Transfer to a bowl, add sour cream (and honey, if using), and combine.
- Cut each potato in half lengthwise. Scoop out flesh, leaving a shell 1/2-inch thick. Add the potato flesh to sour cream mixture and stir until smooth. Add cilantro, salt, and pepper.
- Spoon mixture back into shells, and sprinkle with cheese. Bake 30 minutes until golden. Sprinkle with scallions and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.79 Kcal (510 kJ) | ||
| Calories from fat | 90.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.01g | 15% | |
|---|---|---|---|
| Cholesterol | 28.78mg | 10% | |
| Sodium | 144.15mg | 6% | |
| Potassium | 119.04mg | 3% | |
| Total Carbs | 6.52g | 2% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 88.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 191.05 Kcal (800 kJ) | ||
| Calories from fat | 141.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.7g | 15% | |
|---|---|---|---|
| Cholesterol | 45.14mg | 10% | |
| Sodium | 226.12mg | 6% | |
| Potassium | 186.73mg | 3% | |
| Total Carbs | 10.22g | 2% | |
| Sugars | 5.03g | 13% | |
| Dietary Fiber | 1.59g | 4% | |
| Protein | 4.42g | 6% | |
| Vitamin C | 5.1mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 6% | |
| Calcium | 138.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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