2 tbsp. butter or margarine
3/4 cup sour cream
2 tbsp. Tabasco Chipolte Pepper Sauce
1 small clove garic, minced
1/2 tsp. salt
1 cup shredded sharp cheddar cheese, divided
| 2 (1 lb.) baking potatoes 2 tbsp. butter or margarine 3/4 cup sour cream 2 tbsp. Tabasco Chipolte Pepper Sauce |
2 tbsp. chopped green onion 1 small clove garic, minced 1/2 tsp. salt 1 cup shredded sharp cheddar cheese, divided |
|
Scrub potatoes and prick several times with a fork.
Bake in a 425° oven 1 hour or until tender; remove potatoes and reduce oven temperature to 350°.
Cut potatoes in half lengthwise and scoop pulp into a mixing bowl, leaving 1/4" thick shells. Add butter, sour cream, Tabasco Chipolte Sauce, green onion, garlic and salt to potato pulp; stir well and mash with a fork to break up potato chunks. Stir in 3/4 cup of the cheese. Spoon mixture into potato shells and top with remaining 1/4 cup cheese.
Place on baking sheet and bake 30 minutes or until heated through.
Makes 4 servings.