Smoked Cheddar and Jalapeño Twice-Baked Potatoes

Smoked Cheddar and Jalapeño Twice-Baked Potatoes
Contributor
Smoked Cheddar and Jalapeño Twice-Baked Potatoes

Jane Bruce

Smoked Cheddar and Jalapeño Twice-Baked Potatoes

Ingredients

  • large russet potatoes
  • 1  Tablespoon  olive oil
  • 1/4  Cup  milk
  • 1/4  Cup  sour cream
  • 1/2  Cup  grated smoked Cheddar
  • 1  Tablespoon  unsalted butter
  • 1-2  jalapeños, chopped finely
  • 1/4  Cup  chopped scallions, for garnish

Directions

Preheat the oven to 400 degrees.

Scrub the potatoes clean with water. Poke a few holes in the potatoes and rub with the olive oil. Place on a baking sheet and bake for about 1 hour.

Remove the potatoes, and reduce the temperature to 375 degrees. When the potatoes are cool enough to touch, slice in 3 sections lengthwise, making sure the 2 end sections are big enough to hold the fillings. Scoop out the interior of the potato and mash in a bowl, along with the milk, sour cream, cheese, butter, and jalapeños. Return the mixture to the potato skin "bowls." Return to the oven and bake for 15 minutes. Garnish with scallions.

Nutritional Facts

Total Fat
31g
44%
Sugar
3g
3%
Saturated Fat
8g
33%
Cholesterol
33mg
11%
Carbohydrate, by difference
35g
27%
Protein
12g
26%
Vitamin A, RAE
61µg
9%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
99mg
10%
Choline, total
12mg
3%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
77µg
19%
Iron, Fe
3mg
17%
Magnesium, Mg
35mg
11%
Niacin
4mg
29%
Phosphorus, P
158mg
23%
Selenium, Se
8µg
15%
Sodium, Na
519mg
35%
Vitamin D (D2 + D3)
1µg
7%
Water
61g
2%
Zinc, Zn
2mg
25%

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.