From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one.
Notice that we have not limited this recipe to the “southeastern corner of Western North Carolina,” but rather have made a universal Carolina recipe.
The chipotle peppers bring a new dimension to the very basic twice-baked potato. All of these ingredients are easy to find and keep around, which is important if we get hit with another pandemic like the coronavirus, where the government decides we all need to stay at home.
These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.