jank@ttidca.tti.com (Michael Jank) (11/22/90)
This recipe is my own variation of the way my mother makes them. For those who are a little more stout at heart spicer chilis may be used. 4 Big Thick Skinned Russet Potatoes 4 Fresh Pacilia Chilis (Sweet Dark Green Mexican Chilis) 1/2 Stick Butter 1/3 Cup 1/2 and 1/2 (Approx) 1/3 LB. Sharp Cheddar Cheese Small amount of Freshly Grated Parmesan or Romano Cheese 1/2 tsp. salt (to taste) Bacon for Bits (Italian Pancetta is Best) (Veggies use the imitation soy ones) (Optional) Preheat the oven to 400 Degrees While the oven is warming up, roast the chilis. The easiest way is to hold them over a gas burner (electric burners on high work too or you can wait until the oven is hot and roast them on a baking sheet) on the stove with a pair of thongs while rotating them slowly. Do this until they begin to blister all over. Put the roasted chilis into a bowl and sprinkle a little water on top then cover with a plate and let stand until cool. This will steam them and make them easier to skin. While the chilis are cooling, scrub the potatoes throughly (don't want to eat any dirt now... :^)) and set them on the rack in the oven. Bake them for about 50 minutes. While the potatoes are baking and if you are using real bacon bits, fry your bacon now, crispy and crumble. Grate your cheese and slice the Cheddar up like carrot sticks. Cut the potatoes in half lengthwise and scoop them out carefully to avoid damaging the skins. Take the skins and lay a stick of cheddar cheese along the bottom of each one and arrange them on a baking sheet and put them back in the oven for a few more minutes to crisp the skins and melt the cheese. While the skins are crisping, mash the potatoes and add the butter, salt, and 1/2 & 1/2. They should be just slightly drier than you would normally make mashed potatoes. The skins should be ready to come out. Reduce the oven temperature to 350. Take the skins out of the oven and set aside. The chilis should be cool by now. Break out the stems, open them up and clean the seeds and rib out of the middle. Gently rub the skin off. Slice the roasted chili into jullian strips and gently sautee in clarified butter. Right about now you should be experiencing the most delightful smell! Struggle not to eat the chilis out of the pan while they are sauteing! Spoon the potato mixture into the shells and cut a small groove into the center. Fill the groove with chilis and bacon bits then drizzle the remaining chili butter on top. Sprinkle the parmesan on top. Arrange the potato halves on a baking sheet and return to the oven for about 10 minutes just to get the middles hot again. Now move them down under the broiler until they get a light toasty brown crust on them. Done! This is a great deal of work to go through for a potato but they are sooooo good you will probably ignore the entree in favor of them. I had to moan and grovel to get my mom to make them; now my friends moan and grovel to get me to make them. Michael J. Jank (213) 450-9111 Ext. 2616