Smoky Chipotle Cheddar-Stuffed Pigskin Potatoes

Yield: 8 servings

Ingredients

• 8 (8 ounce) baking potatoes, scrubbed
• 1 pound lean ground beef, cooked and drained
• 1 cup hickory-flavored barbecue sauce
• 1 canned chipotle pepper (packed in adobo sauce)*, seeded and minced
• 1 teaspoon adobo sauce (from can)
• 2 cups (8 ounces) shredded Cheddar cheese (preferably smoked, sharp or combination of both)
• 1/2 cup green onions

Instructions

1. Heat oven to 425 degrees F.
2. Prick potatoes with a fork and lightly rub with butter.
3. Bake for 1 hour.
4. Let cool slightly.
5. Cut potatoes in half lengthwise; scoop out pulp (reserve for other desired use) leaving a 1/2 inch shell.
6. Combine ground beef, barbecue sauce, chipotle pepper, adobo sauce and half the Cheddar cheese.
7. Fill potato shells with mixture.
8. Sprinkle with remaining Cheddar cheese.
9. Place potatoes on baking sheet; bake for 10 minutes or until heated through and cheese is melted.
10. Sprinkle with green onions.

Notes

* Use disposable plastic gloves when handling peppers. Remaining chipotle peppers can be wrapped in a plastic freezer bag for later use.

Attribution

Recipe and photo used with permission from: American Dairy Association