Email to Cat      

Chili and Cheese-Stuffed Spuds

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 4 baking potatoes (make sure you use the russet variety)
  
• 1/2 cup chopped celery
  
• 3 Tbsp butter
  
• 1 cup grated Cheddar cheese
  
• 1/2 cup chopped green onion
  
• 3 Tbsp chopped pickled jalapeno peppers
  
• 2/3 cup sour cream
  
• Salt and pepper to taste
  
• Salsa or picante sauce
  






Instructions



1. Bake the potatoes in a 375-degree oven until done, about 45 minutes, depending on their size. When potatoes are cool enough to handle, halve each one lengthwise and scoop out all but 1/4-inch of the filling. In a large bowl, mash the potato well.
   
   
2. In a small skillet, saute the celery in the butter until softened, then add to the bowl of potato meat, along with the cheese, onion, pickled jalapeno peppers and 1/3 cup of the sour cream. Add salt and pepper to taste. Mound the filling back into the potato jackets. Potatoes can be prepared to this point and refrigerated several hours or overnight before proceeding.
   
   
3. Twenty minutes before serving, place the potatoes in a 400-degree oven and bake until hot, 15 to 20 minutes. To serve, place a generous dollop of sour cream on top of each potato, then drizzle on some salsa or picante sauce.
   
   Serves 4 to 8