Borrego Rebaked Potatoes

AuthorSite EditorCategory,
Yields1 Serving
 4 large Idaho potatoes
 ½ stick butter
 2 serrano peppers (dried & chopped)
 ¼ cup sour cream or sour 1/2 & 1/2
 1 tbsp fresh cilantro (chopped)
 ¼ cup cheddar cheese
 Small amount milk
 Salt & black pepper to taste
1

Bake potatoes until tender (usually 45 minutes at 400 degrees F in conventional oven; about 4 minutes per potato in microwave). Remove from oven and slice in half lengthwise, setting skins on oven tray. Spoon contents into medium bowl with butter, serranos, sour cream salt and pepper. Whip potatoes with masher and/or electric beater until smooth and creamy (add milk to reach proper consistency). Spoon whipped potatoes into skins, and sprinkle with cheddar cheese. Return to 400-degree oven and bake for 10 minutes before garnishing with cilantro and serving. (Olive oil, non-fat yogurt and shredded parmesan can be used as substitute ingredients.)

Serves 4-8

Ingredients

 4 large Idaho potatoes
 ½ stick butter
 2 serrano peppers (dried & chopped)
 ¼ cup sour cream or sour 1/2 & 1/2
 1 tbsp fresh cilantro (chopped)
 ¼ cup cheddar cheese
 Small amount milk
 Salt & black pepper to taste

Directions

1

Bake potatoes until tender (usually 45 minutes at 400 degrees F in conventional oven; about 4 minutes per potato in microwave). Remove from oven and slice in half lengthwise, setting skins on oven tray. Spoon contents into medium bowl with butter, serranos, sour cream salt and pepper. Whip potatoes with masher and/or electric beater until smooth and creamy (add milk to reach proper consistency). Spoon whipped potatoes into skins, and sprinkle with cheddar cheese. Return to 400-degree oven and bake for 10 minutes before garnishing with cilantro and serving. (Olive oil, non-fat yogurt and shredded parmesan can be used as substitute ingredients.)

Serves 4-8

Borrego Rebaked Potatoes