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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A great side to grilled steak, especially the Rib Eye Steaks with Chipotle-Chive Butter! Ingredients:
2 (1 lb) baking potatoes |
2 t butter or margarine |
3/4 cup sour cream |
2 t tabasco chipotle pepper sauce |
2 t chopped green onion |
1 small clove garlic, minced |
1/2 tsp salt |
1 cup shredded sharp cheddar cheese, divided |
Directions:
1. Scrub potatoes and prick several times with a fork. Bake in a 425 degree oven for 1 hour or until tender; remove potatoes and reduce oven temperature to 350.
2. Cut potatoes in half lengthwise and scoop pulp into a mixing bowl, leaving 1/4 thick shells. Add butter, sour cream, chipotle sauce, green onion, garlic and salt to potato pulp; stir well and mash with a fork to break up potato chunks. Stir in 3/4 cup of the cheese. Spoon mixture into potato shells and top wtih remaining 1/4 cup cheese.
3. Place on baking sheet and bake 30 minutes or until heated through.
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