• 6 large Idaho Potatoes
  • Kosher salt, to taste
  • 1/2 cup heavy cream
  • 4-ounce can chopped mild green chiles
  • 1/4 cup  chopped fresh cilantro plus extra for garnish
  • 1 teaspoon Tabasco sauce
  • 2 cups shredded gruyere cheese
  • 1 cup sour cream


Scrub and dry the potatoes.  Cut a small deep slit in top of each potato and put in the center of a preheated 400 º F. oven.  Bake for 1 hour or until tender.

Remove from the oven and allow to cool slightly.  Cut off the tops, lengthwise, and scrape the pulp into a bowl.

Mash the  potato while adding the cream.  Stir in the salt, chiles, cilantro, hot sauce and cheese. Spoon the mixture into the potato shells and place in a baking pan.

Return to the hot oven and bake until the potatoes are hot and cheese is melted, 15 to 20 minutes.

Top with a spoonful of sour cream and sprinkle with cilantro.

Serves 6.  (Do small to medium potatoes for smaller servings.)