Tabasco Chipotle Riblets

• 2 pounds riblets Mexican marinated
• 4 pounds riblets plain
• 10 3/4 ounces condensed cream of mushroom soup
• 1 1/2 cups sour cream
• 32 ounces chuck
• corn
• 12 ounces shredded sharp cheddar cheese
• 3 cups cheese crackers crushed
• 1 cup grated Parmesan cheese
• 3 tablespoons butter melted
• 1 baking potato large
• 2 strips bacon crumbled
• 3 tablespoons sour cream
• velveeta cheese cut into squares
• 3 tablespoons green onion chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon worcestershire sauce
• 1 tablespoon crushed garlic
• 1 teaspoon black pepper coarse
• 1 teaspoon chili powder chipotle

1. Mix soup and sour cream in a large bowl. Add in the corn and cheddar cheese. Mix until well blended. Pour mixture into a greased baking dish. Combine cracker crumbs, parmesan cheese and butter, sprinkle over the top. Bake at 350 for 50 minutes.
2. Wash your potato and poke some holes in it so it does not explode when you put it into the microwave. Coat with olive oil and put it into the microwave for 5-7 minutes.
3. Let cool enough so that you can handle it. Cut in half length wise, using a spoon to scoop the insides out into a bowl.
4. Put a few cubes of cheese in the bottom of the potato. Add the remaining ingredients into the bowl with the scooped out potato.
5. Using a fork mash the potato and mix until smooth.
6. Using a spoon to pack the potato mixture back into the potato skins and pile it high.

riblets plain, condensed cream, sour cream, chuck, corn, cheddar cheese, crackers, parmesan cheese, butter, bacon, sour cream, velveeta cheese, green onion, cilantro, worcestershire sauce, garlic, black pepper, chili powder chipotle

Taken from www.yummly.com/recipe/Tabasco-Chipotle-Riblets-1672165 (may not work)