|
Smoky Chipotle Cheddar-Stuffed Pigskin Potatoes
|
|
Method
Preheat oven to 425 degrees F.
Prick potatoes with a fork and lightly rub with butter. Bake for 1 hour. Let cool slightly. Cut potatoes in half lengthwise; scoop out pulp (reserve for other desired use) leaving a 1/2 - inch shell. Combine ground beef, barbecue sauce, chipotle pepper, adobo sauce and half the Cheddar cheese. Fill potato shells with mixture. Sprinkle with remaining Cheddar cheese. Place potatoes on baking sheet; bake 10 minutes or until heated through and cheese is melted. Sprinkle with green onions.
*Note: Use disposable plastic gloves when handling peppers. Remaining chipotle peppers can be wrapped in a plastic freezer bag for later use.
|