Twice-Baked Potatoes with Chipotle Pepper and Onion

Name: Twice-Baked Potatoes with Chipotle Pepper and Onion
Yield: Serves 6 to 8
Ingredients: 4 , russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil; 2 tablespoons, unsalted butter; 1 , medium onion, chopped fine (about 1 cup); 4 ounces, sharp cheddar cheese, shredded (about 1 cup); 1/2 cup, sour cream; 1/2 cup, buttermilk; 3 , medium scallions, white and green parts sliced thin (about 1/2 cup); 1 - 1 1/2 tablespoons, minced chipotle chiles in adobo sauce; 2 tablespoons, chopped fresh cilantro leaves; 1/2 teaspoon, table salt; , Ground black pepper

Side Dishes
Vegetables
Cheese
Potatoes
Vegetarian

Appears in Cook's Illustrated January/February 1999, America's Test Kitchen TV

Double bake the potato shells, choose the right dairy for the filling, and finish under the broiler to make this common side dish even better.

SERVES 6 to 8

TIME 2¼ hours

Twice-Baked Potatoes with Chipotle Pepper and Onion

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