Twice Baked Green Chile Cheese Poataoes
4 large russet potatoes
1 Tbsp. canola oil
3 Tbsp. butter, softened
1/2 cup sour cream
1/4 cup heavy cream
salt and pepper to taste
2 tsp. Six Seasoning blend
1/3 cup cooked, crumbled bacon
1/2 cup Hatch Chile Verde
1/2 cup cheddar jack cheese, shredded
topping:
1 cup cheddar jack cheese, shredded
2 Tbsp. crumbled bacon
1/4 cup chopped green onions
Directions:
Preheat oven to 400F.
Brush the potatoes with the vegetable oil and place them on a parchment lined baking sheet. Bake 1 hour.
When done, remove the potatoes from the oven and reduce the oven temperature to 350F.
Slice the potatoes in half length-wise.
Scoop the flesh from the potatoes leaving a thin layer to help the potato skins hold their shape.
Dump the cooked potato flesh into a large mixing bowl and place the potato skins on the parchment lined baking sheet.
Add butter, sour cream and heavy cream to the bowl with the potato flesh.
Add the salt, pepper, and Six Seasoning Blend to the bowl.
Use a potato masher to mash the potatoes and combine all of the ingredients.
Add the crumbled bacon, cheese and green chile to the bowl.
Add to the mashed potato mixture and stir well to combine.
Scoop the mashed potato mixture back into the potato skins, top with cheese, bacon and green onion.
Return to the oven and bake until cheese is bubbling and melted, and potatoes are beginning to brown around the edges.
Serve immediately.
Click here for Six Seasoning Blend
Click here for Hatch Chile Verde
