Stuffed Yukon Gold Potatoes With Cheese And Chilie... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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STUFFED YUKON GOLD POTATOES WITH CHEESE AND CHILIES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Crenshaw Estate in Grand Prairie, Texas in 1994. Ingredients:
4 large yukon gold potatoes |
1 small can diced mild green chilies drained |
3 tablespoons butter |
1/2 cups our cream divided |
3/4 cup grated sharp cheddar cheese divided |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 375 then scrub and dry potatoes but do not peel.
2. Use a paring knife to deeply pierce each potato before baking.
3. Set potatoes directly on oven rack and bake 1 hour or until tender.
4. Let potatoes cool for a few minutes then cut 1/3 lengthwise off tops of potatoes.
5. Use a spoon to remove the potato pulp into a mixing bowl and reserve potato shells.
6. Mash pulp and stir in chilies, butter, 1/4 cup sour cream and 1/2 cup cheese.
7. Increase oven heat to 400 then fill shells generously with potato mixture.
8. Sprinkle with reserved cheese and place on baking sheet then bake 10 minutes.
9. Top each potato with a little reserved sour cream then serve immediately.
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