Twice Baked Potatoes with HATCH® Green Chiles

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2 large russet potatoes

1 tablespoon cooking oil

1 cup sour cream

1 (4 ounce) can HATCH® Diced Green Chiles

1 cup shredded cheddar cheese

½ cup cooked bacon, chopped

2 tablespoons melted butter

Salt and pepper


Sliced scallions


Season russet potatoes with cooking oil, salt and pepper.

Bake on a small cookie sheet at 425 degrees F. for 60 minutes or until tender. (Please note the larger the potato the more time is needed for baking.)

In a mixing bowl add centers of baked potatoes, leaving at least a 1/4 inch of potato in the skin.

Add sour cream, HATCH® green chiles, cheddar cheese, and melted butter.

Season with salt and pepper as needed.

Mix well and add back into the potato skin.

Place back into oven for about 10 – 15 minutes or until tops of potatoes are lightly browned.

Garnish with scallions and serve.