Smoked Cheddar and Jalapeño Twice-Baked Potatoes

Smoked Cheddar and Jalapeño Twice-Baked Potatoes
Jane Bruce

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.

Nutrition

Calories per serving:

654 calories

Dietary restrictions:

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

Daily value:

33%

Servings:

2
  • Fat 80g 123%
  • Carbs 108g 36%
  • Saturated 41g 204%
  • Fiber 8g 31%
  • Trans 2g
  • Sugars 9g
  • Protein 45g 89%
  • Cholesterol 191mg 64%
  • Sodium 869mg 36%
  • Calcium 1,034mg 103%
  • Magnesium 176mg 44%
  • Potassium 2,619mg 75%
  • Iron 5mg 29%
  • Zinc 6mg 42%
  • Phosphorus 1,008mg 144%
  • Vitamin A 2,229IU 45%
  • Vitamin C 57mg 95%
  • Thiamin (B1) 1mg 36%
  • Riboflavin (B2) 1mg 55%
  • Niacin (B3) 6mg 31%
  • Vitamin B6 2mg 106%
  • Folic Acid (B9) 122µg 31%
  • Vitamin B12 2µg 26%
  • Vitamin D 2µg 0%
  • Vitamin E 4mg 22%
  • Vitamin K 28µg 35%
  • Fatty acids, total monounsaturated 27g
  • Fatty acids, total polyunsaturated 4g
See detailed nutritional info Have a question about nutritional data? Let us know.

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