Smoky Stuffed Potatoes

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  • 2 (1-pound) baking potatoes
  • 2 tablespoons butter or margarine
  • 3/4 cup sour cream
  • 2 tablespoons TABASCO® brand Chipotle Pepper Sauce
  • 2 tablespoons chopped green onion
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1 cup shredded sharp Cheddar cheese (4-ounces), divided


Scrub potatoes and prick several times with a fork. Bake in a 425°F oven 1 hour or until tender; remove potatoes from oven and reduce oven temperature to 350°F. Cut potatoes in half lengthwise and scoop pulp into a mixing bowl, leaving 1/4-inch-thick potato skin shells.

Add butter, sour cream, TABASCO® Chipotle 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.

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