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Twice-Baked Potatoes with Green Chiles and Cheese
Roasted green chiles and Monterey Jack cheese give twice-stuffed potatoes a Southwestern twist. Serve them as part of a meal, with Pork Tenderloin with Salsa Verde and a simple Mixed Greens Salad.
Ingredients
- 4 russet potatoes, scrubbed
- olive oil
- Kosher salt
- 1⁄2 Cup heavy cream
- 4 tablespoon canned roasted and diced green chiles
- 1 Cup shredded monterey jack cheese
- 4 bacon slices, cooked and chopped
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Directions
Preheat the oven to 350°F. Lightly coat the potatoes with olive oil and sprinkle with salt.
Bake until soft. Test with a fork after 1 hour; bake an additional 15 minutes if needed. Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 10 minutes. Turn up the oven to 45°F.
Slice halfway through the potatoes lengthwise. Carefully scoop out as much of the potato flesh as you can, placing the filling into a large mixing bowl. Add the cream, green chiles, and cheese to the cooked potato in the mixing bowl and combine well.
Spoon this filling into the potato shells and place on a baking tray. Bake until hot and lightly browned, about 15 minutes. Sprinkle with the diced bacon and serve.
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