Baked Potatoes Stuffed with Mushrooms, Chorizo, and Chipotle Cream

Name: Baked Potatoes Stuffed with Mushrooms, Chorizo, and Chipotle Cream
Total time: 3600 s
Yield: 6 servings
Ingredients: 6 potatoes; as needed olive oil; salt, to taste; 7 mushrooms; 3 cloves garlic; 2 small onions; pepper, to taste; 2 tomatoes; 1 chicken bouillon cube or 1 cup chicken broth; 1 cup water; 1/2 block cream cheese (about 4 oz/115 grams); 1/2 cup sour cream (about 120 ml); 1/2 small can chipotle peppers in adobo; 1/2 stick butter (about 1/4 cup/55 grams); 7 oz chorizo (about 200 grams); 1 roll aluminum foil

Diana Fernández @dianafernandez18

Potatoes are one of my favorite foods, and I wanted to make a delicious recipe with a rich cream sauce you can enjoy any time of year. Here are two recipes: one for the stuffed potatoes and another for the sauce.

Diana Fernández @dianafernandez18

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Ingredients

60 min

6 servings

6potatoes
as neededolive oil
salt, to taste
7mushrooms
3 clovesgarlic
2small onions
pepper, to taste
2tomatoes
1chicken bouillon cube or 1 cup chicken broth
1 cupwater
1/2 blockcream cheese (about 4 oz/115 grams)
1/2 cupsour cream (about 120 ml)
1/2small can chipotle peppers in adobo
1/2 stickbutter (about 1/4 cup/55 grams)
7 ozchorizo (about 200 grams)
1roll aluminum foil

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Steps

60 min

1

Preheat the oven to 400°F (200°C) for 10 minutes.
2

Poke holes in the potatoes with a fork and place each one on a piece of aluminum foil.
3

Drizzle each potato with a little olive oil and sprinkle with a pinch of salt, then wrap them up.
4

Place the wrapped potatoes on a baking sheet and bake for 45 minutes.
5

While the potatoes are baking, prepare the mushrooms.
6

Dice one onion and two garlic cloves, and slice the mushrooms.
7

In a skillet with regular cooking oil, add the onion and garlic with a little salt and pepper.
8

When the onion is translucent, add the mushrooms with a bit more salt and pepper. Cook until the mushrooms are soft and have changed color, about 5 to 10 minutes.
9

Now make the chipotle cream sauce to go with the potatoes.
10

In a skillet with a little oil, add half an onion and the two chopped tomatoes.
11

Immediately add 1 cup of water with a chicken bouillon cube or 1 cup of chicken broth. Stir with a spatula to combine. Either version works well. Cover and cook over medium heat for 10 minutes.
12

After 10 minutes, transfer the mixture to a blender with the half block of cream cheese, 1/2 cup sour cream, and half the can of chipotle peppers. Note: If you like it very spicy, you can add the whole can.
13

The sauce is ready; set it aside.
14

If the potatoes are done, don't turn off the oven! Carefully remove the potatoes after 45 minutes, open the foil, and cut each potato almost in half to stuff them.
15

Add a few small cubes of butter to each potato. Don't worry about being exact, as the potatoes will go back in the oven to melt the butter.
16

Now add the cooked mushrooms and crumbled chorizo to taste.
17

Return the potatoes to the oven for about 10 minutes until heated through.
18

Once out of the oven, the potatoes are ready to serve with the chipotle cream sauce. I hope you enjoy my recipe!