- 2 large russett potatoes, rinsed and scrubbed
- 2 teaspoons olive oil
- 5 thick slices bacon, coarsely chopped
- 3/4 cup Mexican crema
- 3 tablespoons adobo sauce, from chipotles in adobo
- 2 chipotle chiles in adobo sauce, (optional)
- 1/2 teaspoon kosher or coarse sea salt, plus more to season potatoes
- 1/2 cup Oaxaca cheese, grated
- Preheat oven to 400 degrees Fahrenheit.
- Using a fork, pierce potatoes all around, about 6 to 8 times. Rub potatoes with olive oil, season with salt, and place on a baking sheet. Bake for 1 hour until tender on the inside and crisp on the outside.
- In a medium skillet set over medium heat, cook the bacon until crisp and lightly browned. Transfer to a paper-towel-lined plate and set aside.
- In a small bowl, mix the crema with the sauce from chipotles in adobo and minced chiles, if using (I do!). Set aside.
- Remove the potatoes from the oven. Using a knife, cut each one open lengthwise and carefully push the ends together, causing the center to open. Scoop out a couple spoonfuls of the cooked potato meat from each and transfer to a bowl. Sprinkle with salt and mix well.
- Inside the scooped potatoes, layer a spoonful of the chipotle crema mixture, a spoonful of grated cheese and a spoonful of the seasoned potato meat. Repeat with the crema, cheese and potato meat. End with a bit of crema and cheese.
- Raise the oven temperature to 500 degrees, or turn on the broiler. Place the stuffed potatoes back on the baking sheet. Return to the oven for 5 more minutes until the cheese has completely melted and has started to crisp. Remove from the oven, sprinkle with bacon and serve immediately.