Chipotle Baked Stuffed Potatoes
Get ready to elevate your comfort food game with these smoky and creamy Chipotle Baked Stuffed Potatoes! Perfectly baked Russet potatoes form the ideal crispy shell for a luscious filling made with sour cream, butter, shredded cheddar, and a zesty kick from chipotle peppers in adobo sauce. Each potato is topped with melty cheese and garnished with fresh green onions and a sprinkle of paprika for an irresistible finish. With just the right balance of spice and creaminess, this recipe is an easy yet crowd-pleasing side dish or hearty vegetarian main. Perfect for weeknight dinners or weekend gatherings, these stuffed potatoes are as satisfying as they are simple to make.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 3 tablespoons Unsalted butter
- 1 cup Sour cream
- 2 peppers Chipotle peppers in adobo sauce
- 1 cup Cheddar cheese, shredded
- 2 stalks Green onions, thinly sliced
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pat them dry with a paper towel.
Pierce each potato several times with a fork and rub them with olive oil. Sprinkle with 1/2 teaspoon of salt.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, or until fork-tender.
While the potatoes are baking, finely chop the chipotle peppers and set them aside.
Remove the baked potatoes from the oven and allow them to cool for 10 minutes, or until they are easy to handle.
Using a sharp knife, cut a lengthwise slit on each potato. Carefully scoop out the insides, leaving about 1/4 inch of potato flesh intact to form a sturdy shell.
In a mixing bowl, combine the scooped-out potato flesh, butter, sour cream, chopped chipotle peppers, 3/4 cup of the shredded cheddar cheese, garlic powder, black pepper, and the remaining salt. Mash until smooth and well-combined.
Scoop the potato mixture back into the potato shells, mounding it slightly.
Place the stuffed potatoes on a baking sheet. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top.
Return the potatoes to the oven and bake for an additional 10 minutes, or until the tops are golden and the cheese is melted.
Remove from oven and garnish with sliced green onions and a sprinkle of paprika, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.2 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 324 mg | 25% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1547 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
