Ancho Chili And Cheddar Stuffed Potatoes Recipe

Name: Ancho Chili And Cheddar Stuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 russet potatoes large; 2 Ancho chilies large, roasted, seeded and diced; 2 tablespoons butter; 2 green onions chopped; 1/4 cup cream; 1/4 cup sour cream; 1 cup white cheddar cheese grated; 1 pinch cayenne pepper; salt; pepper

Servings: persons

1
Broil or barbecue chilies until the outside is blackened and blistered
2
Once cooled, scrape off the skin and remove the seeds, then dice
3
Bake potatoes at 375 degree F for one hour or until skin is crisp and inside is soft
4
Cut in half lengthwise and scoop out the center into a bowl
5
Process potatoes through a ricer or mash with a fork
6
Add butter to potatoes and set aside until melted
7
Add remaining ingredients and blend well - take care to not over mash as the potatoes will become glutinous.
8
Fill potato skins with mixture, then return to over and bake until brown (about 20 minutes)

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 russet potatoes large, 2 Ancho chilies large, roasted, seeded and diced, 2 tablespoons butter, 2 green onions chopped, and more.

Yes, Ancho Chili And Cheddar Stuffed Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ancho Chili And Cheddar Stuffed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions