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apocalypse ghost chili potatoes

(1 rating)
MonisiaH avatar
Recipe by
Monica H
@MonisiaH
Michigan City, IN

Ghost chilis (or bhut jolokia) are the HOTTEST in the world. On the scolville scale they measure at over 1 million (whereas the jalapeno rates at about 2,500 - 5,000 in comparison). In India they are even used in the military as an ingredient in tear gas! There is nothing I won't try, so I HAD to try these. Directions are to wear rubber gloves, keep away from skin, don't breath in their fumes. I used tongs and utensils to handle the pepper, and I made sure to immediately douse the cutting board, knife and tongs in soapy water after I used it on the pepper. (Because how much would it suck to accidentaly pick up the same knife, just rinse it and cut and apple with it?! lol). End result: a perfect amount of heat in the dish. It didn't hurt, it didn't make my eyes water and it didn't make my meal into an excersise of testing my pain thresholds. Probably the most noticeable effect I had was that after a few bites my face felt really warm, but in a pleasant way. This is the perfect way to experience the chili, its taste and effects. Love these chilis and can't wait to use them in chili, stew, chicken, or whatever else I think of...

(1 rating)
yield 4 -5
prep time 15 Min
cook time 40 Min

Ingredients For apocalypse ghost chili potatoes

  • 1
    ghost chili / bhut jolokia
  • 4
    large potatoes
  • 1
    large yellow onion
  • 1 1/2
    grated sharp cheddar cheese
  • 1 c
    roughly chopped cotija cheese
  • 1/4 c
    parmesan cheese
  • 2 c
    heavy whipping cream
  • 3 Tbsp
    olive oil
  • 2 tsp
    kosher salt
  • 1 tsp
    garlic powder
  • 1 tsp
    pepper
  • 1 tsp
    old bay seasoning
  • 1/2 c
    bacos (optional)

How To Make apocalypse ghost chili potatoes

  • 1
    Preheat oven to 400*
  • 2
    Using tongs, carefully remove one of the ghost chilis.
  • 3
    Place chili in bowl and cover it with warm water. Use a knife to carefully score the chili, letting out some of its seeds. Set aside.
  • 4
    Roughly dice and slice up the potatoes and onion. Place in baking dish and mix in the olive oil and all the spices.
  • 5
    Carefully discard the chili from the water. While protecting your hands, pour the water over the potatoes and use a spatula to mix it in.
  • 6
    Warm cream in small pot. Once it just begins to boil, turn off heat.
  • 7
    Place cheese on top of potatoes and sprinkle bacocs (optional) on top.
  • 8
    Pour cream over the whole dish.
  • 9
    Bake for 40 minutes at 400* or until dish is bubbly, cheese is browned on top and potatoes are tender. ** Important to let it stand about 10 minutes to thicken, before serving.
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