Mexican Overloaded Double-Baked Potatoes

Name: Mexican Overloaded Double-Baked Potatoes
Ingredients: 2 large russet potatoes (washed and scrubbed); 2 teaspoons olive oil; 5 thick slices of bacon (coarsely chopped); 3/4 cup Mexican crema; 3 tablespoons sauce from chipotles in adobo sauce; 2 chipotle chiles in adobo sauce (minced, optional); 1/2 teaspoon kosher or coarse sea salt (plus some to season the potatoes); 1/2 cup Oaxaca cheese (grated)

"This is Alan's last year in high school. So it is only natural that we ended up with an episode in the new season of Pati's Mexican Table called..."

INGREDIENTS

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2 large russet potatoes (washed and scrubbed)

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2 teaspoons olive oil

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5 thick slices of bacon (coarsely chopped)

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3/4 cup Mexican crema

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3 tablespoons sauce from chipotles in adobo sauce

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2 chipotle chiles in adobo sauce (minced, optional)

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1/2 teaspoon kosher or coarse sea salt (plus some to season the potatoes)

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1/2 cup Oaxaca cheese (grated)

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