You are here: Home » Recipes » Twice-Baked Idaho Potatoes with Smoked Chiles Twice-Baked Idaho Potatoes with Smoked Chiles Recipe by Idaho Potato Commission Yield 6 servings Goat cheese, scallions and green chiles pump up the flavor of these twice-baked potatoes. PrintEmail Ingredients 6 large Idaho potatoes, scrubbed and dried1/2 pound soft goat cheese1/2 cup thinly sliced scallions2 tablespoons pureed canned green chiles2 tablespoons unsalted butter1/2 cup whole or low-fat milk1/4 teaspoon salt1/8 teaspoon freshly ground white pepper Instructions Preheat oven to 425F. Bake the potatoes for 1 hour, or until done, and let the potatoes cool at room temperature. When they are cool enough to handle, cut off both ends and hollow out the potates, leaving the shells whole. Reserve the shells. Mash potato flesh with goat cheese, scallions and chipotle puree. In a small saucepan, over medium heat, melt butter with milk; then beat it into potato-cheese mixture. Season with salt and pepper. Stuff reserved shells with potato mixture. When ready to serve, preheat oven to 400F. Place stuffed potatoes on a baking sheet and bake 15 minutes, or until hot. Recipe courtesy of Bobby Flay, Chef, Mesa Grill, N.Y.