Chipotle Twice-Baked Potatoes
Ingredients
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4 russet potatoes
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1 stick unsalted butter
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2 teaspoons oregano leaves
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1 teaspoon lime juice
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1 chipotle pepper in adobo sauce
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½ teaspoon crushed garlic
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2 teaspoons salt
Tools
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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June Pan
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fork
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spoon
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June Food Thermometer
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June Oven
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potato masher
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Preferences
Prepare the potatoes
Place the potatoes on the June Pan. Horizontally insert the June Food Thermometer into the geometric center of the largest potato.
June Pan
June Food Thermometer
4 russet potatoes
Bake the potatoes
Place the pan on the middle shelf of the June Oven. Plug the thermometer into the jack. Bake the potatoes until they are soft, about 60 minutes. June will notify you when the potatoes are ready.
June Oven
Mix the compound butter
While the potatoes are cooking, make the compound butter. Place the butter in a medium bowl. Add the oregano, lime juice, chipotle, garlic and salt, and stir until well combined. Set compound butter aside.
1 stick unsalted butter
2 teaspoons oregano leaves
1 teaspoon lime juice
1 chipotle pepper in adobo sauce
½ teaspoon crushed garlic
medium bowl
spatula
measuring spoons
2 teaspoons salt
Preheat
When June notifies you the potatoes are ready, carefully remove them from the oven and set on a chopping board until ready to use. Keep the oven hot using the button below.
chopping board
Scoop the potatoes
Once potatoes are cool enough to handle, slice each potato in half lengthwise. Using a spoon, scoop out the flesh of the potatoes, leaving a ¼” ring of potato flesh against the skin. Add the potato flesh to a large bowl. Place the empty potato skins on the pan.
spoon
large bowl
knife
Mash the potatoes
Using the potato masher or a fork, mash the potatoes until they are homogenous and fluffy.
potato masher
Mix the filling
Add the spinach, 1 cup of cheese, sour cream, milk, and the compound butter. Mix with a fork until combined.
8 ounces frozen spinach
1½ cups Mexican-style shredded cheese blend
¼ cup sour cream
¼ cup whole milk
measuring cups
fork
Add the rest of the ingredients
With the spatula, fold in the cooked chorizo and chives.
4 ounces Mexican chorizo
¼ cup chopped chives
Fill the potato skins
Using a spoon, mound the filling evenly into the potato skins on the pan.
Add the cheese topping
Sprinkle the remaining cheese over the filled potatoes.
Cook the potatoes
Place the pan on the middle shelf of the oven. Bake the potatoes 15 minutes, until the cheese is melted and the filling is hot. June will notify you when the potatoes are ready.
Cool and serve
Carefully remove the potatoes from the oven. Let cool slightly and serve.
