Papa's Rellenos-Stuffed Potatoes

Southern Living
6 servings


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3 large baked potatoes
2 tablespoons butter or margarine
2 tablespoons milk
1/2 cup grated Parmesan cheese
1/2 cup frozen English peas, thawed
1 can chipotle chile peppers, minced
1/2 cup chopped cooked chicken
1/2 cup chopped ham
1/2 cup (2 ounces) shredded Cheddar cheese


Cut baked potatoes in half lengthwise, and scoop out pulp, leaving shells intact; set shells aside. Mash pulp; stir in butter and milk, and set aside.

Stir Parmesan cheese and next 4 ingredients into Bechamel Sauce; spoon evenly into shells. Top with mashed potatoes, and place on a baking sheet. Sprinkle with Cheddar cheese.

Bake at 325° for 15 to 20 minutes or until thoroughly heated.

Created date

October 2003