In this episode of Fresh Chile Cookin', Randy takes us straight to the heart of Hatch, New Mexico flavor with a classic comfort food: the Christmas Baked Potato. As Randy says, in this part of the world (area code 575!), the chile is the best in the world, and the only thing better than Red or Green is having both.
Randy shares his personal hybrid cooking method, starting in the microwave and finishing in the oven, to get that perfect fluffy interior while saving time. Whether you are looking for a hearty lunch or a side dish that steals the show, this loaded potato smothered in Red and Green Chile is the definition of New Mexico comfort food.
Ingredients
- 1 large baking potato (Russet works best)
- Softened butter (for rubbing and topping)
- Salt and pepper to taste
- Fresh Chile Company Red Roasted Chile
- Fresh Chile Company Green Roasted Chile
- Medium Cheddar Jack cheese, grated
- Optional: Sour cream, bacon, or roasted jalapenos
Instructions
- Par-Cook the Potato: Wash the potato thoroughly. Place it in the microwave for about 4 minutes. This starts the cooking process and reduces the total oven time.
- Season and Wrap: Remove the potato from the microwave (be careful, it will be hot!). Rub the skin generously with softened butter, then sprinkle with salt and pepper. Wrap the potato tightly in aluminum foil.
- Finish in the Oven: Place the foil-wrapped potato in an oven preheated to 350°F to 400°F (175°C-200°C). Bake for another 20 to 30 minutes until soft all the way through.
- Fluff and Butter: Remove from the oven and unwrap. Slice the potato open lengthwise and smash the insides slightly with a fork to fluff it up. Add a nice amount of butter to the inside of the potato.
- Make it Christmas Style: Now for the star of the show! Ladle Red Roasted Chile on one half of the potato and Green Roasted Chile on the other half.
- Garnish and Serve: Top with grated Cheddar Jack cheese and a final dusting of salt and pepper. Serve immediately while it is hot and bubbly.
There is nothing quite like a potato cooked this way. The butter and foil help steam it to perfection while keeping the skin tasty. It is a simple meal, but when you add that authentic Hatch Chile, it becomes a gourmet treat. As Randy says, "Eat more Chile!"
Get More Recipes Like This
If you love simple, flavorful New Mexico meals, check out The Fresh Chile Cookin' Cookbook. It is full of family favorites and new ways to use your favorite Hatch Chile products. It is the perfect addition to any kitchen that values authentic flavor.