2Bake the potatoes for 1 hour, or until done. Let them cool at room temperature. When cool enough to handle, cut potatoes in half lengthwise and hollow out the potatoes, leaving the shells whole and reserving. Mash the potato flesh with the goat cheese, scallions, and chipotle purée.
3In a small saucepan over medium heat, melt the butter with the milk. Beat into the potato-cheese mixture. Season to taste with salt and pepper. Stuff the reserved shells with the potato mixture. Recipe may be prepared up to this point earlier in the day, and then reserved, covered, at room temperature or refrigerated. If refrigerated, bring to room temperature before reheating.
4To serve, heat the oven to 400°F. Place the stuffed potatoes on a baking sheet and bake for 5 minutes, or until hot.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.