Smoked Cheddar and Jalapeño Twice-Baked Potatoes Recipe


Nutrition

Cal/Serving: 612
Daily Value: 31%
Servings: 2

Balanced, High-Fiber
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat30g47%
Saturated15g77%
Trans0g0%
Carbs70g23%
Fiber5g20%
Sugars5g0%
Protein18g36%
Cholesterol68mg23%
Sodium261mg11%
Calcium355mg36%
Magnesium102mg25%
Potassium1680mg48%
Iron4mg20%
Zinc2mg16%
Vitamin A840IU17%
Vitamin C34mg56%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg20%
Niacin (B3)4mg20%
Vitamin B61mg67%
Folic Acid (B9)64µg16%
Vitamin B121µg8%
Vitamin D1µg0%
Vitamin E2mg9%
Vitamin K15µg18%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Smoked Cheddar and Jalapeño Twice-Baked Potatoes
Jane Bruce
5
Ratings2

INGREDIENTS

  • 2 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.

Recipe Details

Servings: 2
Total time: 1 hour, 20 minutes
Special Designations: Vegetarian, Kid-friendly

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