Green Chile Twice Baked Potatoes makes a spectacular any-season side dish even more spectacular. We served them at our annual September New Mexico Green Chile roast. Huge hit! Great with cold beer! Here’s a great story about the roast on our friend Lisa Dunn’s website Mona Lisa Nashville.
Twice baked potatoes really are the perfect side. They go with everything and everyone, picky eaters, kids, we all love twice bakeds. We serve them with casual grilled burgers, fancy prime rib roast, and anything in between. Our annual Cheater Chef New Mexico green chile roast is coming up and this year Green Chile Twice Baked Potatoes will be on the snacking menu. You must sustain your roasters, peelers, and baggers throughout the fun, busy day with plenty of beer, water, and inspiring things to eat. We can’t wait to spring these on the crowd. There can’t be a tastier source of quick energy and/or better foundation for soaking up some beer.
Remember, these twice bakeds require bags of cheap small russets. Full-figure bakers are just too much of a good thing. You’re going for the deviled egg of baked potatoes here. Style counts and with the smaller russet (just like deviled eggs) everyone can have one more than they think they should.
Roasted green chile is the bomb because it instantly transforms a simple dish like this into something exotic with a big splash of characteristic New Mexico chile soothing heat. The punch that the chile adds to pure potato is a smart reminder to toss green chile (frozen in thin bags for easy access) into so much more of your cooking than the usual Tex-Mex favorites.
Use our recipe as a guide. Twice baked potatoes are just well seasoned mashed potatoes plunked back into the potato skins and baked. I use whatever is on hand to help make them creamy. Butter, cream, milk, yogurt, and any kind of cheese that suits you. Just start mixing it up until it feels right. You can do it.
- 8 small russet potatoes
- About 1 cup buttermilk, Greek yogurt, or sour cream
- About 1 cup chopped roasted New Mexico green chile
- About ¼ cup butter
- About 1 ½ cups sharp cheddar cheese
- Salt and pepper, to taste
- Regular milk, enough to loosen the mixture if needed
- Microwave the potatoes on high in two batches about 10 minutes per batch, or until cooked through and soft. Let cool slightly.
- Cut the potatoes in half and scoop out the insides with a knife (I found this easier than a spoon.) Combine the potato insides with the buttermilk, green chile, butter, about 1/2 cup of the cheese, and salt and pepper. Add additional regular milk until nice and soft, if needed.
- Place the potato halves in a greased 9 x 13 baking dish. Spoon the potato mixture into the potato skins.
- Bake at 350 F, covered, for about 30 minutes. Uncover and sprinkle the remaining cheese over the potatoes. Bake a few minutes more until the cheese has melted.
- Serve immediately. It's up to you if you want to gild the lily with bacon bits and chives.
- To make ahead: cover and refrigerate and bake just before serving.