Hello, readers! I hope everyone had a happy and safe holiday weekend. Being that Fourth of July is my favorite holiday, our weekend was surrounded with family, sun and corn on the cob (not necessarily in that order).

I made an assortment of twice-baked potatoes for Justin and I (since he likes 'em spicy and I don't). Clearly, this was Justin's fave. This spicy twist on a classic favorite was just the thing he needed to add some kick to his meal. Stay tuned for my more basic twice-baked potato. :)

(If you are looking for an appetizer version, try these mini twice-baked potatoes)

Chipotle Twice-Baked Potatoes

4 medium Russet potatoes
1 cup sour cream
1 cup shredded extra-sharp cheddar cheese, divided
2 Tbsp. green onions, thinly sliced
1 chipotle chili in adobo sauce, finely diced
1 tsp. chili powder
1 tsp. salt

Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

In a large mixing bowl, combine sour cream, 2/3 cup cheese, green onions, chipotle chili, chili powder and salt. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.

Spoon potato mixture evenly into potato shells, and top with remaining cheese. Bake for 15 minutes, or until potatoes are heated through and cheese is melted.

Source: Mrs. D original