Sunday afternoon heaven, accordingto Harald and Renate Zoschke, is watching a soccer game on TV, drinking beer, and snacking on these spicy baked potatoes!
2 dried chipotle pods
1 1/2 pounds.medium potatoes (about 6-7)
1 teaspoon crushed piquin chile
6 tablespoons grated Swiss cheese for the stuffing (if not available, use cheddar)
6 teaspoons milk
Salt, freshly ground black pepper and freshly ground nutmeg to taste
Optional: 2 ounces lean smoked ham, diced
1 tablespoon vegetable oil
4 tablespoons grated Swiss cheese (to sprinkle on top)
In a bowl, soak the chipotle pods in warm water for about 1 hour, then dice.
Brush potatoes thoroughly under running water and cook with their skins in the microwave until done (typically takes about 10 to 15 minutes but may vary depending on your microwave--check microwave manual).
Let potatoes cool a bit, then cut in half lengthwise. With a spoon, carve out the soft flesh leaving about 1/4" standing around the edge (try not to puncture the skin). Put aside the resulting "potato bowls."
In a bowl, mash potato dig-outs using a fork. Mix well with the grated cheese, diced chipotle, and crushed piquin, using just enough milk to get a coarse puree consistency. Add salt, pepper, and nutmeg to taste, add diced ham it you choose that option.
Brush outside of potato skins lightly with the vegetable oil, place on an aluminum barbecue tray and fill with the potato-cheese mixture.
Sprinkle grated cheese on top of each stuffed potato half, pressing it down lightly so it won't fall off.
In the covered grill, cook for about 10 minutes at 400 degrees, until the cheese turns golden brown.
Arrange on plate and serve hot, best with a cool beer or two...
Note: As an alternative, this dish may also be prepared on a baking sheet on the middle rack in the oven, same temperature.