After spending a couple weeks down in Mexico and coming back to BC’s rainy weather, there’s nothing more comfortable than a spicy creamy baked potato.
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Here’s the recipe:
Ingredients
•2 Russet Potatoes
•8-12 Tiger Prawns
•4 bacon strips
•30gr butter
•2 chipotles en adobo
•4 tbsp Ancho seasoning or your favorite chili powder
•100gr Shredded Monterrey Jack cheese
•1tbsp granulated garlic or 2 tbsp of chopped fresh garlic
•2tbsp high quality Sour Cream
•Drizzle of olive oil
•Green onions
•Cilantro
. Grilled local Sweet Corn, topped with Chipotle or Serrano Mayo, Feta cheese, Cilantro and Maple Salsa Macha.
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Are you team Chipotle or team Serrano?
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Serrano Mayo:
•250ml Mayo
•4 Serrano Peppers
•3 Garlic Cloves
•Olive Oil 1 tbsp
•Lime 1/2 juice
•Salt to taste
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Chipotle Mayo:
•100ml Mayo
•50ml Sour Cream
•25ml Yellow Mustard
•2 Garlic cloves
•3 Chipotles in Adobo
•1/2 Lime juice
•1tbsp Olive Oil
•Salt to taste
Preheat oven at 425F.
Stab potatoes with a fork, rub olive oil and season them evenly with ancho spice. Add butter and cover with aluminum foil.
Bake for 1 hour or until soft.
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Chop bacon strips, cook to create crispy bacon bits. Save the fat.
Cook diced prawns in bacon fat, add chipotles, half of green onions and garlic. Scoop some of the inside of the potato add it to the mix, pour a little bit of water if needed. Break down the peppers while cooking.
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Fill the potatoes with prawn mix, top with cheese. Broil or torch until melted. Finish with bacon bits, cilantro and green onions.
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Abrazo!!