Patriotic Potato Fire Pots |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Now this will wake up your mouth.MMMMMMMMMM Ingredients:
what you’ll need |
potato pots |
12 potatoes |
1/2 cup blue cheese |
3 eggs, beaten |
1/2 cup cooked, crumbled bacon |
2 tablespoons heavy cream |
2 tablespoons sour cream |
salt and ground black pepper to taste |
topping |
2 cups flour |
salt and ground black pepper to taste |
2 cups eggs, beaten |
6 cups shredded potatoes |
chipotle sauce |
6 oz. chipotle chiles in adobo sauce |
1 cup heavy cream |
1/4 cup lime juice |
1/2 teaspoon ground cinnamon |
1/8 teaspoon nutmeg (optional) |
Directions:
1. POTATO POTS:
2. Wash and dry Potatoes. Bake at 350°F for 45 minutes or steam 15 to 20 minutes. Cool slightly. Cut in half crosswise. Trim bottom ends so each half will stand up. Hollow out each half, leaving enough potato along the sides so that the potato stands up and maintains its shape. Mix potato flesh with cheese, egg, bacon, cream and sour cream. Add salt and pepper to taste. Stand potato halves upright and pipe in potato mixture, making a small rosette at the top of each potato half.
3. TOPPING:
4. Mix flour with salt and pepper. Dredge filled Potato halves in flour. Dip only the top half of each in egg. Stand potato halves upright and sprinkle generously with shredded potato. Shake off excess shreds. Deep fry at 375°F until shreds are golden brown, about 4 minutes. Per serving, spread Chipotle Sauce on each plate and top with 2 Potato halves.
5. CHIPOTLE SAUCE:
6. Purée all ingredients. Adjust Seasonings.
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