Description
A recipe for twice baked potatoes stuffed with cheese and spicy jalapenos.
Ingredients
Scale
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives
- 2 tablespoons diced jalapeno, seeds removed (or more to taste)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pierce the potatoes several times with a fork.
- Rub the potatoes with olive oil and sprinkle with salt. Bake for 45 to 60 minutes, or until the skins are crisp and the insides are soft.
- Remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise.
- Scoop out the flesh from each potato half into a bowl, leaving about a 1/4 inch border of skin.
- Mash the potato flesh with the sour cream, butter, milk, salt, and pepper until smooth.
- Stir in the shredded cheddar cheese and diced jalapenos.
- Spoon the mixture back into the potato skins, mounding it slightly.
- Return the stuffed potatoes to the oven and bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese is melted.
- Garnish with fresh chives before serving.
Notes
- For a smokier flavor, use smoked paprika in the filling.
- If you prefer less heat, use pickled jalapenos instead of fresh ones.
- Prep Time: 15 min
- Cook Time: 75 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 12
- Cholesterol: 55
Keywords: twice baked potatoes, jalapeno, cheese, baked potato, side dish, comfort food