Give ordinary potatoes some pizazz with our Baked Chipotle Potatoes recipe. In addition to chipotle peppers, these Baked Chipotle Potatoes also include sour cream, Parmesan and chorizo for smoky, savory flavor.
What You Need
Original recipe yields 10 servings
1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped canned chipotle peppers in adobo sauce
1-1/2 lb. red potatoes (about 5), peeled, thinly sliced
1/2 lb. Mexican chorizo, cooked, drained
1 cup KRAFT Shredded Queso Quesadilla Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Heat oven to 400°F.
Mix first 4 ingredients until blended.
Place half the potatoes in 2-qt. casserole sprayed with cooking spray; top with half each of the mayo mixture and chorizo. Repeat layers; cover.
Bake 1 hour or until potatoes are tender. Sprinkle with shredded cheese; bake, uncovered, 5 min. or until melted.
This sensational potato side can be enjoyed as part of a balanced diet, but remember to keep tabs on portions.
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.