Tired of the same boring baked potato? Add some spice with the uniquely amazing taste of Hatch Chile peppers. Creamy and zesty, these potatoes take twice baked potatoes to another level.
For the best flavor, learn how to roast and peel Hatch Chiles. Then, read on for the recipe.
HATCH CHILE TWICE BAKED POTATOES
Adapted from Melissa’s Hatch Chile Cookbook
- 4 large baking potatoes
- 3 ounces cream cheese, softened
- 2 Hatch Chiles, roasted, peeled, stemmed, seeded, and chopped
- 3 tablespoons unsalted butter
- 2 tablespoons sour cream
- 1/2 teaspoon salt
- 1 pinch black pepper
- Melissa’s Hatch Chile Powder
Preheat the oven to 400°F.
Pierce the skin of each potato a few times with a fork. Bake the potatoes 1 hour, or untik fork-tender. Let cool slightly.
Turn the oven down to 375°F.
Split the potatoes lengthwise. Scoop out the insides and transfer to a mixing bowl, reserving the skins. Add the cream cheese, chiles, butter, sour cream, salt, and pepper. Beat well with an electric mixer. Scoop the potato mixture into the reserved skins. Sprinkle with Hatch Chile powder and bake until lightly browned, 5 to 7 minutes.
These loaded Hatch Chile Twice Baked Potatoes are available at your local Mollie’s Deli for a limited time only, along with a few other must-try hatch chile dishes!