Try this flavorful twist on scalloped potatoes featuring chipotle chile peppers in adobo sauce!
Chipotle Potato Stacks
- Prep Time 20 min
- Total 60 min
- Servings 4
- Ingredients 9
Ingredients
Potatoes
- 4 medium potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Chipotle Sauce
- 1 canned chipotle chile in adobo sauce, finely chopped, and 2 to 3 teaspoons adobo sauce
- 1 clove garlic, finely chopped
- 2 teaspoons olive oil
- 1 tablespoon grated lime peel
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
-
Step1Heat oven to 400°F. Using mandoline or food processor fitted with 1/8-inch slicing blade, cut potatoes into thin slices. Arrange potato slices in stacks of 3 to 4 slices on ungreased 15x10-inch pan. Brush with 2 tablespoons olive oil; sprinkle with salt.
-
Step2Bake 35 to 45 minutes or until potatoes are tender.
-
Step3Meanwhile, make Chipotle Sauce. In small bowl, stir chile, adobo sauce, garlic, oil, lime peel and lime juice until well blended. Add cilantro; mix well.
-
Step4Brush sauce over potatoes. To serve, arrange 12 to 15 slices of potato together, making 8 stacks; drizzle with remaining sauce. If desired, garnish with additional cilantro.
Nutrition
250
Calories
9g
Total Fat
4g
Protein
38g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 350mg
- 14%
- Potassium
- 940mg
- 27%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 2g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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