Borrego Rebaked Potatoes

Serves 4-8

Ingredients

• 4 large Idaho potatoes
• 1/2 stick butter
• 2 serrano peppers (dried & chopped)
• 1/4 cup sour cream or sour 1/2 & 1/2
• 1 Tbsp fresh cilantro (chopped)
• 1/4 cup cheddar cheese
• Small amount milk
• Salt & black pepper to taste

Instructions

1. Bake potatoes until tender (usually 45 minutes at 400 degrees F in
2. conventional oven; about 4 minutes per potato in microwave). Remove from
3. oven and slice in half lengthwise, setting skins on oven tray. Spoon
4. contents into medium bowl with butter, serranos, sour cream salt and
5. pepper. Whip potatoes with masher and/or electric beater until smooth and
6. creamy (add milk to reach proper consistency). Spoon whipped potatoes into
7. skins, and sprinkle with cheddar cheese. Return to 400-degree oven and bake
8. for 10 minutes before garnishing with cilantro and serving. (Olive oil, non-
9. fat yogurt and shredded parmesan can be used as substitute ingredients.)

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