Smoked Cheddar and Jalapeño Twice-Baked Potatoes

Smoked Cheddar and Jalapeño Twice-Baked Potatoes

Jane Bruce


  • 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


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.

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