These chipotle sour cream-topped potatoes make a great side dish, snack, or lunch. They are super easy to make, and have a beloved spot in our regular rotation of meals. I am not crazy about leftover potatoes (not unless they are mashed with a bunch of things we aren’t supposed to eat), but Joe loves to eat these leftover. So I typically make a really large batch and he eats them for several days.
To start, you mix up the chipotle sour cream. Super simple – all you do is stir together sour cream with some chopped chipotle peppers in adobo sauce. Chipotle peppers in adobo sauce can be a a bit high in sodium, so you need to watch the numbers. The brand of peppers that I use here is Embasa, which has 80 mg per tablespoon. You can find them in your grocery store along with other southwest canned foods (green chilis, enchilada sauce, etc.). On a side note, I also make and can my own chipotle peppers in adobo sauce that are much lower in sodium. I plan on posting a recipe for that at some point, but in the meantime you can use peppers off the shelf in the grocery store to keep things simple.
Then you just wash and dry your potatoes, then oil and bake them in a very hot oven until they are cooked through.
When the potatoes are done, pull them out of the oven and let them cool off for a bit. Then slice them in half and scoop out the flesh. Put the skins back on a baking dish.
Then you just mix the butter, sour cream, milk, and green onion with the potato flesh until the potatoes are mashed and the cream mixture is mixed in. Scoop the mixture back into the skins and bake until the potatoes are heated through. Serve topped with the sour cream.
Twice Baked Potatoes with Chipotle Sour Cream
A delicious side of twice baked potatoes topped with spicy chipotle sour cream.
SODIUM COUNT: 78.7 mg per serving; 314.8 mg in the whole batch
Spicy Chipotle Sour Cream
- 10 Tbsp sour cream
- 2 Tbsp chipotle peppers in adobo sauce* (finely chopped)
- 4 medium potatoes 1.5 pounds total
- vegetable oil to coat the potatoes
- 1 Tbsp unsalted butter
- 1/4 cup milk (I used 1%)
- 2 Tbsp sour cream
- 2 green onions thinly sliced
Spicy Chipotle Sour Cream
Stir together the sour cream and the chopped chipotle peppers. Cover and refrigerate while you prepare the potatoes. This can be prepared several hours ahead.
Preheat the oven to 425°F.
Wash and dry the potatoes. When the oven is hot, rub the oil on the potatoes and place them directly on the oven rack. Be careful not to use too much oil, as it will drip off the potatoes and create smoke.
Cook the potatoes for 35-45 minutes, or until tender. Remove the potatoes from the oven and let them cool for a few minutes (just long enough so you don't burn yourself).
Reduce the oven temperature to 375°F.
While the potatoes are cooling, put the milk and butter into a microwave-safe bowl. Heat until the butter is melted and the mixture is hot. Set aside.
Slice each potato in half and scoop out the flesh with a spoon, leaving a bit of flesh intact against the skin so that the skin will maintain its shape. Put the flesh into a medium bowl. Arrange the skins on a baking sheet.
Mash the potatoes using the back of a spoon. They will be lumpy, but that is okay. Add the milk and butter and stir the mixture vigorously (this will mash the potatoes more). Add the sour cream and green onions and stir until combined.
Scoop the mashed potatoes back into the skins. Bake the potatoes on the middle rack for 15 minutes, or until heated through and the top starts to brown.
Remove from the oven and serve with the chipotle sour cream.
* Canned chipotle peppers in adobo sauce vary widely in their sodium content. The brand I used, Embasa, contains 160mg per 2 Tablespoon serving.
NUTRITIONAL INFORMATION Yield: 4 servings (1 whole potato plus 3 tablespoons chipotle sour cream)
Sodium: 78.7 mg, Calories: 248.3, Total Fat: 11.1 g, Saturated Fat: 5.8 g, Cholesterol: 19.5 mg, Carbohydrates: 33.3 g, Fiber: 3.8 g, Sugar: 1.5 g, Protein: 5.2 g.
NUTRITIONAL INFORMATION without the chipotle sour cream Yield: 4 servings
Sodium: 22.8 mg, Calories: 176.5, Total Fat: 4.4 g, Saturated Fat: 1.9 g, Cholesterol: 6.3 mg, Carbohydrates: 31.0 g, Fiber: 3.8 g, Sugar: 1.4 g, Protein: 4.3 g.