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Papa's Rellenos-Stuffed Potatoes

Yield 6 servings


  • 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
  • Béchamel Sauce
  • 1/2 cup (2 ounces) shredded Cheddar cheese

How to Make It

  1. 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.

  2. 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.

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