2 cups (8 oz) freshly shredded cheddar or pepper jack cheese, divided
1 to 2 canned chipolte peppers, minced
1 tbsp. liquid from chipolte peppers can
1 tbsp. taco seasoning
1/2 cup sour cream
1/2 cup chopped chives
Instructions
Prick potatoes with a fork. Bake for 1 hour at 425 degrees. Cool slightly. Cut potatoes in half lengthwise. Scoop out pulp for other desired use, leaving a half-inch shell.
Place potato shells on baking sheet. Spray inside of shells with cooking spray. Bake 15 minutes at 425 degrees or until crisp.
Combine chicken, 1 cup cheese, chipolte pepper and liquid, taco seasoning and sour cream. Divide evenly among potato shells.
Bake 5 minutes at 425 degrees. Top with remaining cheese. Bake an additional 5 minutes or until cheese melts. Sprinkle with chives.
Serving
Suggestions
For a less spicy skin, use one chipolte pepper and substitute water for the chipolte liquid.
Originally Submitted
4/26/2010
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