Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In a large mixing bowl, combine the potatoes, feta, anejo, salt, and 1 tablespoon of the olive oil. Toss to mix, and distribute the mixture evenly in a shallow ovenproof casserole, glass or earthenware. Pour the cream over the top and preheat the oven to 350 degrees.

Halve the ancho chile lengthwise and scrape out the seeds, being careful to keep the two halves intact. Push the two halves of pepper into the potatoes so that they are secure, like 2 little bowls, and fill each with an equal amount of the remaining olive oil. Bake the dish for 1 to 1 1/4 hours, or until the potatoes are tender. When serving, spoon a little of the hot pepper oil over the surface of the dish and scatter with some of the sliced green onions.

IDEAS YOU'LL LOVE

Broccoli Cheese Baked Potatoes

Recipe courtesy of Ree Drummond

Potatoes Au Gratin

Recipe courtesy of B. Smith

Twice-Baked Potatoes

Recipe courtesy of Ree Drummond

Mustard-Roasted Potatoes

Recipe courtesy of Ina Garten

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Potatoes O'Brien

Recipe courtesy of Robert Irvine

Potatoes and Onions

Recipe courtesy of Giada De Laurentiis

Mashed Potatoes

Recipe courtesy of Juan-Carlos Cruz

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking