Smoked Cheddar and Jalapeño Twice-Baked Potatoes Recipe
Daily Value: 33%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||56µg||14%|
|Fatty acids, total monounsaturated||14g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Potatoes so nice, I baked them twice.
See all Cheddar recipes.
- 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
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 DetailsServings: 2
Total time: 1 hour, 20 minutes
Special Designations: Vegetarian, Kid-friendly
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