Chipotle chiles are smoked jalapeños. For this recipe, you’ll need them canned in adobo; you can usually find them with other canned chiles in the Mexican section of the supermarket. The stuffed potatoes can be made a day ahead, covered, and refrigerated. Bring them back to room temperature before baking.
Heat the oven to 425°F. Put the potatoes on a foil-lined baking sheet, rub them with the oil, and arrange them so they’re spaced as far apart as possible. Bake until a skewer or fork slips easily into the center of the potato, 50 to 55 minutes. Set on a rack to cool but leave the oven on.
When the potatoes are cool enough to handle, slice off about the top one-quarter or one-third (lengthwise) of each potato to expose the interior. Peel off and discard the skin from this top section and put the potato flesh in a medium bowl. Use a spoon to scoop out the rest of the flesh of each potato, leaving about 1/4 inch of sweet potato attached to the skin to help retain its structure. Put the potato flesh in the bowl.
Beat the sweet potato flesh, sour cream, chile paste, butter, and salt with an electric hand mixer on medium speed just until smooth. Taste and, if you want more heat, mince more chipotle to a paste and add it. Mound the mixture into the potato skins and set them in a baking pan. Bake the stuffed potatoes at 425°F until hot, 20 to 25 minutes. Serve with the lime wedges and more sour cream.
nutrition information (per serving):
based on four servings;
sat fat g
Photo: Scott Phillips