2 (4 ounce) cans red marinated pepper chipotles
1 cup raisins
2 cups sliced red onion
1 cup chopped celery
1 1/2 cups chicken bouillon or 1/3 cup sour cream
1 pint butter, chilled
1 (10.75 ounce) can condensed cream of chicken soup
Heat oven to 350 degrees F (175 degrees C).
In a medium bowl, toss marinated pepper chipotles and raisins together. Place in a shallow dish or bowl and toss with the cooked pepper. Place the celery cubes on the pepper, seal the top of the pepper and roll the side down, then add the onion and carrot.
Place the chicken bouillon cubes in a medium skillet. Melt butter in a medium skillet over medium heat. Stir in the cut green onion and celery cubes. Fry, stirring constantly with tongs, until tender, about 15 minutes.
Mix together the cream of chicken soup and mustard. Pour mixture into the roasting pan, and sprinkle with nuts and snow peas.
Bake at 350 degrees F (175 degrees C) for about 40 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking for 5 minutes to loosen up the skin of the potato. Unroll the potato, remove skins, cut off the root ends and scoop out the top of the potato. Fry the coated potato in the skillet until golden, about 15 minutes. Then remove from heat.