Baked Chipotle/Potato Bake Recipe
Servings: 4
Ingredients
- 2 lb (900 g) potatoes, peeled, boiled, and mashed
- 6 Tbsp. (90 ml) butter
- 1/4 c. (60 ml) heavy cream (or possibly more to taste)
- 1 med onion, finely minced
- 1 x green bell pepper (capsicum), seeded and finely minced
- 1/4 tsp (1 ml) grnd cumin
- 1 x canned chipotle pepper (or possibly to taste), finely minced Salt and freshly grnd pepper to taste
Directions
- Combine the mashed potatoes, 4 Tbsp. (60 ml) of the butter, and cream in a mixing bowl and stir to combine. Heat the remaining butter in a skillet and saute/fry the onion, pepper, and cumin till the onion is tender but not brown, about 5 min. Stir the onion mix into the potatoes. Add in the chipotle pepper, salt, and pepper, and taste to adjust the seasoning. Spoon the mix into a buttered casserole and bake in a preheated 375F (190C) oven for 20 min.
- Serves 4 to 6.
- Chipotle peppers are smoked Jalapeno peppers and are available canned in adobo sauce in the ethnic section of most supermarkets. They can be very spicy, so add in them a little at a time, tasting before adding more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 327 | |
| Calories from Fat 181 | 55% |
| Total Fat 20.57g | 26% |
| Saturated Fat 12.92g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 139mg | 6% |
| Potassium 808mg | 23% |
| Total Carbs 33.43g | 9% |
| Dietary Fiber 4.6g | 15% |
| Sugars 2.99g | 2% |
| Protein 4.28g | 7% |
