Twice Baked Chile Potatoes

Serves: 6
Total Calories: 182


3 large white baking potatoes
1 tablespoon olive oil
6 tablespoons butter, divided
1/4 cup minced yellow onion
2 cloves garlic, minced
3 green chilies, roasted, peeled, seeded, and chopped
salt to taste
1 teaspoon freshly ground black pepper
1/4 cup milk
Parmesan cheese


Preheat oven to 400°. Wash, scrub, and dry the potatoes; coat lightly with oil. Bake for one hour or until the potatoes are done.

Heat 2 tablespoons of the butter in a frying pan; sauté onion and garlic until onions are soft. Add green chiles, salt, and pepper to the pan and cook over low heat, until the chiles are warmed through.

Cut potatoes in half lengthwise and scoop out the pulp, being careful not to cut through the skin of the potato. Mix potato pulp with the chile and onion mixture. Stir in the 4 remaining tablespoons of butter and the milk, and spoon the pulp back into the potato shells. Sprinkle with Parmesan cheese and paprika, return to the oven, and heat at 300° for 15–20 minutes or until the potatoes are warmed through.

Nutritional Facts:

Serves: 6
Total Calories: 182
Calories from Fat: 122

This Twice Baked Chile Potatoes recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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