Smoked Cheddar and Jalapeño Twice-Baked Potatoes Recipe


Nutrition

Cal/Serving: 652
Daily Value: 33%
Servings: 2

Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat40g61%
Saturated21g107%
Trans0g0%
Carbs54g18%
Fiber4g16%
Sugars5g0%
Protein23g46%
Cholesterol97mg32%
Sodium430mg18%
Calcium545mg54%
Magnesium88mg22%
Potassium1323mg38%
Iron3mg16%
Zinc3mg20%
Phosphorus528mg75%
Vitamin A1120IU22%
Vitamin C28mg47%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg24%
Niacin (B3)3mg15%
Vitamin B61mg53%
Folic Acid (B9)56µg14%
Vitamin B121µg12%
Vitamin D1µg0%
Vitamin E2mg9%
Vitamin K14µg17%
Fatty acids, total monounsaturated14g0%
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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