Patriotic Idaho® Potato Fire Pots


  • Potato Pots:
  • 12 Idaho® Potatoes, 100-count
  • 1/2 cup blue cheese
  • 3 eggs, beaten
  • 1/2 cup cooked, crumbled bacon
  • 2 tablespoons heavy cream
  • 2 tablespoons sour cream
  • Salt and ground black pepper to taste
  • Topping:
  • 2 cups flour
  • Salt and ground black pepper to taste
  • 2 cups eggs, beaten
  • 6 cups shredded Idaho® Potatoes
  • Chipotle Sauce:
  • 6 oz. chipotle chiles in adobo sauce
  • 1 cup heavy cream
  • 1/4 cup lime juice
  • 1/2 teaspoon ground cinnamon


  1. Wash and dry Idaho® Potatoes. Bake at 350°F for 45 minutes or steam 15 to 20 minutes. Cool slightly. Cut in half crosswise. Trim bottom ends so each half will stand up. Hollow out each half, leaving enough potato along the sides so that the potato stands up and maintains its shape. Mix potato flesh with cheese, egg, bacon, cream and sour cream. Add salt and pepper to taste. Stand potato halves upright and pipe in potato mixture, making a small rosette at the top of each potato half.
  1. Mix flour with salt and pepper. Dredge filled Idaho® Potato halves in flour. Dip only the top half of each in egg. Stand potato halves upright and sprinkle generously with shredded potato. Shake off excess shreds. Deep fry at 375°F until shreds are golden brown, about 4 minutes. Per serving, spread Chipotle Sauce on each plate and top with 2 Idaho® Potato halves.
  1. Purée all ingredients. Adjust Seasonings.


Yield: 12 servings
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