12 servings

For potato pots:

12 potatoes

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

For topping:

2 cups flour

Salt and ground black pepper to taste

2 cups eggs, beaten (about 6 large eggs)

6 cups shredded Potatoes

For chipotle sauce:

6 ounces Catch a Fire Smoking Gun

1 cup heavy cream

1/4 cup lime juice

1/2 teaspoon ground cinnamon

1. Wash and dry potatoes. Bake at 350 degrees 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.

2. Mix flour with salt and pepper. Dredge filled 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 degrees until shreds are golden brown, about 4 minutes.

3. Stir all chipotle sauce ingredients. Adjust seasonings. Per serving, spread chipotle sauce on each plate and top with two potato halves.