Decadent Twice Baked Southwestern Potatoes
Preheat oven to 400. Using a fork prick a few holes in each russet potato. Drizzle oil over potatoes
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Bake potatoes for one hour on 400 degrees until tender. Remove from oven and let cool 5 min.
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While the potato is still hot; cut in half lengthwise. Scoop out flesh and place into mixing bowl.
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I used a dozen potatoes. Your potato skins should look like this.
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Add one stick melted butter and one 8 oz package cream cheese to potatoes.
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Add 2 cups shredded cheese. I’m using raw cheddar.
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Add one cup green Chile sauce. If you don’t have; you can use diced greens Chile or jalapeños.
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Last but not least.. one cup sour cream. Add 2 tbsp salt, pepper & garlic powder.Mix thoroughly.
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While your potatoes are mixing; season your skins with salt and pepper.
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Once your potatoes are whipped, scoop them back into your skins.
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Sprinkle a little more cheddar on each potato and pop back into the oven at 400 for 20 min.
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Sprinkle with chives & onion salt. 💥
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