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Chipotle chiles add heat and zing to a traditional side dish. These thin-sliced spuds are packed with bacon, so they'll be gone as soon as you get them to the table.
1 Can (7 oz) chipotle peppers in adobo
2 Cup heavy cream
2 green onions, trimmed, thinly sliced crosswise (optional)
vegetable oil
4 Large russet potatoes
Kosher salt
Freshly ground black pepper
3 Cup Mexican-blend shredded cheese
3 Slices bacon
Smoked paprika, for garnish
: 350 ˚F
1 Can (7 oz) chipotle peppers in adobo
2 Cup heavy cream
2 green onions, trimmed, thinly sliced crosswise (optional)
To Taste vegetable oil
4 Large russet potatoes
To Taste Kosher salt
To Taste Freshly ground black pepper
3 Cup Mexican-blend shredded cheese
3 Slices bacon
Smoked paprika, for garnish