Recipe by Pati Jinich
- 3 ea. large russet potatoes, washed and scrubbed
- 1 T. olive oil
- 1 t. kosher or sea salt, divided, or more to taste
- 6 ea. slices thick of bacon, coarsely chopped
- 2/3 c. Mexican crema
- 3 T. sauce from chipotles in adobo
- 1 c. Oaxaca or mozzarella cheese, grated
- 1 ea. Avocado From Mexico, halved, pitted, peeled, and thinly sliced
- 2 T. chives, chopped
- Preheat oven to 400ᴼF.
- Using a fork, pierce potatoes all around, about 6 to 8 times. Rub potatoes with olive oil, sprinkle with 1/2 teaspoon salt, and place on a baking sheet. Bake for 1 hour until tender inside and crisp on the outside.
- In a medium-sized skillet set over medium heat, cook the bacon until crisp and lightly browned. Transfer to a paper towel lined plate. Set aside.
- In a small bowl, mix crema with chipotle in adobo sauce. Set aside.
- Remove potatoes from the oven and set aside until they are cool enough to handle. Cut them in half lengthwise and carefully scoop out the cooked potato, leaving a 1/4-inch wall all around. Reserve cooked potato for another use (like a potato and cheese omelet in the morning or tacos!).
- Raise the oven heat to 500ᴼF.
- Into each scooped potato half, add a generous amount of the chipotle crema and cover with the grated cheese. Place stuffed potato skins back on the backing sheet. Return to the oven for 5 to 6 more minutes until cheese has completely melted and has started to crisp.
- Remove from the oven, add the avocado slices, and sprinkle with bacon and chives. Serve.