I love smoked potatoes. Smoking them adds such a fantastic (but not overpowering) smokiness. And it’s cooler than just baking them in the oven. And since I also love sweet potatoes, why not just combine two of my favorite things? Smoked sweet potatoes are sweet (duh) and creamy, and oh so fluffy and tender. To counter that sweetness just a little bit I top them with a nice (also smoky) sour cream and chipotle mixture. And I add a little bit of bacon for some more smokiness and a bit of crunch. Forget Russet potatoes, smoked sweet potatoes with chipotle sour cream are better! Serve these next time along your grilled steak and get happy!
Use An Oven. In A Pinch.
Don’t have a smoker? You can use the technique for my perfect baked potato on sweet potatoes instead, using an oven. You won’t get all that smokiness of course, but the chipotle sour cream and bacon will help make up for that. They’ll be sorta smoked sweet potatoes with chipotle sour cream. Still creamy delicious and super tasty!
Potato Nails? What?
Potato nails help ensure that your sweet potatoes (or regular ole baked potatoes, too!) get cooked nice and evenly. And they look cool. Just remember to remove the nails before serving!
Smoked sweet potatoes are sweet (duh) and creamy, and oh so tender. To counter that sweetness just a bit I top them with a nice (also smoky) sour cream and chipotle mixture.
Loaded baked potatoes are something I’ve had a love affair with ever since my college days. They were a great way to get a cheap, and still delicious, dinner. Yep, I love a baked potato as a meal. I don’t need anything else. These mushroom and onion baked potatoes are great as either a main dish or a side. They aren’t shy on the mushrooms. You won’t go searching for them. You’re going to get plenty in each and every bite. Cooked perfectly, this is a favorite potato of mine!
The Topping Full Of Goodness!
The bigger the potatoes you use for your mushroom and onion baked potatoes, the more of the yummy mushroom and onion mixture you can pack inside. But, on the off chance you end up with leftover stuffing, you cannot go wrong with using it as a topping for grilled burgers. It’s fantastic on burgers. And it’s great in omelets too! So make extra, you’ll love it!
Sprinkle some salt onto a plate and roll the potatoes in the salt.
Place potatoes directly on the oven center rack. You might want to put a baking sheet lined with foil beneath them to catch any drippings.
Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
When ready to serve, poke the tops of the potatoes with a fork in cross pattern (i.e. from edge-to-edge and top-to-bottom). Pretend you are tracing the lines you would make if cutting the potatoes with a knife. Then, grab the potatoes from the ends and squeeze. The potatoes will open up perfectly. Fluff with the fork before adding the mushroom mixture.
Top with cheese if desired.
Place the potatoes under the broiler for a minute or two if you want to melt and toast the cheese.
For the mushroom mixture
Melt butter in a large skillet over medium-high heat.
Stir in the Worcestershire sauce.
Add the mushrooms and cook until they start to soften, about 5 minutes, stirring gently on occasion.
Add the onions and stir.
Cook another 5 minutes, stirring gently on occasion, until the onions are just softened.
Reduce heat to low.
Add the garlic and season with salt and pepper, to taste.
Stir and cook another 2-3 minutes or until the garlic is cooked.
Remove from heat until ready to use.
Notes
The mushroom and onion mixture is also great on hamburgers!
I made chicken fajitas the other day. They were fantastic. But as with just about anything I make, my brain instantly asked ‘can I put this inside a baked potato?’. And the answer was ‘yes’. By golly, I sure can. So here are my cheesy chicken fajita baked potatoes. Packed with fantastic fajita flavor. Crispy delicious vegetables. And plenty of cheese. Topped with Mexican crema and well, of course, more cheese!
Full Of Flavor
There’s nothing not to like about these cheesy chicken fajita baked potatoes. Each and every bite is full of flavor. You’ll find yourself taking bite after bite enjoying it more and more as you go.
Don’t be shy with the fajita seasoning as you make the chicken mixture. More is definitely better in this case. I add it to the chicken, to the vegetables, and then I sprinkle the inside of the potatoes with more. Like I said, more is better in this case.
I could not find Oaxaca cheese the day I was in the market. Monterey Jack makes a fantastic substitute.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Season the thighs with the fajita seasoning. Don't be shy with the seasoning. Let the chicken set for 15 minutes or up to 2 hours.
Preheat a griddle or large skillet over high heat.
Add 2 tablespoons of butter to the skillet. Add the thighs and cook for 4 minutes per side until lightly charred and cooked to 165 F.
Remove the chicken to a platter to cool slightly then cut into small cubes.
Add remaining butter to the skillet and add the onions and peppers. Cook until lightly softened and charred, stirring often.
Add the chicken to the vegetables. Season with more fajita seasoning and stir to combine.
Add half of the cheese and mix until melted.
Reduce heat to low and cover until ready to use.
For the potatoes
Preheat oven to 400 F.
Rinse the potatoes under cold water and brush off any dirt. Dry well with a paper towel.
Pierce each potato 4 times with a sharp knife.
Brush potatoes with oil.
Sprinkle some salt onto a plate and roll the potatoes in the salt.
Place potatoes directly on the oven center rack. You might want to put a baking sheet lined with foil beneath them to catch any drippings.
Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
Remove the potatoes from the oven and let cool slightly before slicing.
Season insides with salt and pepper (or use more fajita seasoning and then divide the chicken mixture between the potatoes. Pile it good and high.
Top with remaining cheese and place in the oven for 5 minutes to melt.
Serve topped with crema and chopped cilantro.
Notes
You can substitute shredded Monterey Jack or pepper jack for the cheese.
Mmmmmm. Simple, but oh so good! These cheesy broccoli baked potatoes remind me of the wonderful potatoes at Hog’s Breath Eatery, in Fayetteville, Arkansas. I used to eat at Hog’s Breath regularly. Man, did they have great baked potatoes. Sadly, the Hog’s Breath Eatery has closed. That means I have to make more baked potatoes like this one at home. I used to save up my cravings for the next time I’d go to Fayetteville. Now I can make them any time.
Nice ‘n Cheesy
I used my homemade cheese sauce on these delicious cheesy broccoli baked potatoes. You can use your own or pre-made if you like, but my version is so easy to make. Just don’t be shy with it. The first word in the title of this recipe is ‘cheesy’!
Mmmmmm. Simple, but oh so good! These cheesy broccoli baked potatoes remind me of the wonderful potatoes at Hog’s Breath Eatery, in Fayetteville, Arkansas.
