- 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
- 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.)