Yesterday I mentioned catering a party this past weekend. I also made some mini twice baked potatoes for that party, and ever since my brain has been spinning with variations on the twice baked potato. I made these sort of tex mex themed ones and they were a big hit. Expect a few more twice baked potato variations on the site soon!
I couldn't decide between chives and scallions, so I used both.
Keep this slightly chunky, but small enough to fit through the piping tip.
These baked for almost an hour, then I cut them in half and removed the filling.
Potatoes and queso fresco go in with the other stuff.
There was also a splash of milk in there.
A nice wide piping tip so that the chunks could fit through.
Pretty. After this I drizzled the smallest amount of maple syrup on top of each.
After about 25 minutes at 425, they had a nice browned crust.
So good. A little spicy, little sweet, little onion flavor.
3 large sweet potatoes, cleaned and covered with salt pepper and olive oil. Bake until soft, almost an hour.
In a food processor, corn, scallions and/or chives and 2 teaspoons chipotle (I just used the sauce from the can they come packed in), salt and pepper. pulse a few times until small chunks. Cut the potatoes in half and add the insides of the potatoes to the food processor, keeping the skins intact. Add a half cup of crumbley fresh cheese like ricotta salata or queso fresco. Add some milk, like 1/4 cup. Pulse a few more times until it is all mixed. Add to a pastry bag and pipe into the potato skins. Drizzle some mayple syrup on top. Not much! Bake at 425 on a higher rack for about 20 minutes, just until there is some browning on top.