Baked Potato Toppers Chipotle Cheese Food

BAKED POTATO TOPPER

Steps:

• Cream all together.
• Store in refrigerator or freezer.
• Serve hot over baked potatoes.

BAKED POTATO TOPPERS - CHIPOTLE CHEESE

Steps:

• In a small saucepan, melt butter over med. heat. Add chipolte peppers: cook and stir for 2 minutes.
• Stir in flour and pepper until blended; gradually add milk.
• Bring to a boil; cook and stir 1-2 minutes or until thickened.
• Stir in cheese until melted. (Rachel Ray suggest an 8 pattern).

CHEESY CHIPOTLE POTATO SKINS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the potatoes all over and put on a baking tray. Bake for 1 hr until tender. Remove from the oven and leave until they're cool enough to handle. Can be done up to 1 day before. Mix the onion with the lime juice and a good pinch of salt. Leave to steep for 30 mins, or up to 1 day.
• Cut the potatoes in half and scoop out most of the fluffy middles, leaving a thin layer of potato on the skins (you can freeze the scooped-out potato for making mash, soup or fish cakes). Cut each potato half in half again and toss in the oil and plenty of seasoning. Return to the oven for 15 mins to crisp up.
• Sieve the tomatoes to drain off any excess juice (save this for another recipe, if you like). Tip the drained tomatoes into a bowl and mix in the chipotle paste.
• Remove the potato skins from the oven, dollop the tomato mixture all over, then scatter over the cheese and chilli. Return to the oven for 5 mins until the cheese has melted. Scatter with the coriander and drained onions.

BAKED POTATO TOPPING

Steps:

• Whip all ingredients together.

CHIPOTLE BAKED POTATO TOPPER

Steps:

• Heat oven to 400ºF.
• Prick potatoes in several places with fork or sharp knife.
• Bake 1 hour or until tender. Meanwhile, mix remaining ingredients until blended. Refrigerate until ready to serve.
• Split potatoes. Serve topped with sour cream mixture.