Smoked Cheddar and Jalapeño Twice-Baked Potatoes

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

Jane Bruce

Smoked Cheddar and Jalapeño Twice-Baked Potatoes


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.


Calories per serving:

521 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 29g 45%
  • Carbs 53g 18%
  • Saturated 14g 70%
  • Fiber 4g 16%
  • Trans 1g
  • Sugars 5g
  • Monounsaturated 11g
  • Polyunsaturated 2g
  • Protein 14g 29%
  • Cholesterol 62mg 21%
  • Sodium 224mg 9%
  • Calcium 296mg 30%
  • Magnesium 79mg 20%
  • Potassium 1,285mg 37%
  • Iron 3mg 14%
  • Zinc 2mg 13%
  • Phosphorus 349mg 50%
  • Vitamin A 193µg 21%
  • Vitamin C 28mg 47%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 1mg 52%
  • Folic Acid (B9) 53µg 13%
  • Vitamin B12 0µg 8%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 13µg 16%
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