Chipotle Baked Potato Topper 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).

CHIPOTLE-BAKED STUFFED POTATOES

Steps:

• Preheat oven to 400. Wash the potatoes and bake for an hour. Move to a baking sheet to cool 5 minutes. Leave oven on.
• Mince the chipotle. Melt the butter over low heat. Add the chipotle and cumin and cook about 3 minutes, stirring occasionally.
• Transfer to a bowl, add sour cream (and honey, if using), and combine.
• Cut each potato in half lengthwise. Scoop out flesh, leaving a shell 1/2-inch thick. Add the potato flesh to sour cream mixture and stir until smooth. Add cilantro, salt, and pepper.
• Spoon mixture back into shells, and sprinkle with cheese. Bake 30 minutes until golden. Sprinkle with scallions and serve.

CRISPY CHIPOTLE ROASTED SMASHED POTATOES

Steps:

• Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
• Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.