Okay, this is the last re-hash of the same ingredients. I promise! But this was so good that I wanted to share how many different ways you can use green chile.
A couple of days ago I baked several russet potatoes to go into soups, stews, and huevos. As you know, if you’ve been following this blog (all 5 of you), I’ve been roasting and peeling fresh green chile all week. I’ve also had some problems with cheating on my dairy, which is now over. I never eat gluten ever (unless it gets slipped into my food inadvertently), but I occasionally treat myself to a little goat yogurt or cheese. Not often and never several times in a row. I did that the past few days and can feel it. So, no more cheese after this post. There is a bit of shredded organic Monterey Jack on these tasty potatoes though.
Take 2 or 3 (or however many you want to make) already baked potatoes and clean out the potato, keeping the skin intact. Don’t totally scrape them out, you want to leave enough potato so the skin remains firm enough to make a “boat” for your mix. Use one extra potato just to add to the mix. Give the extra potato skin to your puppy. Fairbanks, pictured on my
“about” page (isn’t he handsome?), loves baked potato skins.
Melt 3 or 4 tablespoons (or more depending on how many potatoes you’re preparing and how “buttery” you want them to taste) of butter or Earth Balance Vegan Butter in a saucepan and add the potatoes you took out of the skins. Add a little milk or basic rice milk (not vanilla flavored), sea salt, ground pepper and a couple of teaspoons of ground red chile powder.
I use Los Chileros New Mexico ground red chile, but you can use whatever is available (or skip the chile powder).
Mix all the ingredients well, mashing potatoes with a fork or masher. You don’t need to heat this up, just melt the butter and mix all ingredients well. The consistency should be like lumpy mashed potatoes. Add and adjust ingredients to your liking.
Place mixture in potato skins, top with strips of fresh green chile and shredded cheese.
Bake in preheated oven (375 degrees) for 30 minutes or until hot and crispy. Don’t let the top burn; you may need to cover with tin foil if the top becomes too brown.
Serve with a side salad of fresh greens, diced tomatoes, and avocados. Very good, very simple, very healthy! Enjoy!
P.S. The next post will NOT contain green chile or potatoes. I promise!
