Smoked Cheddar and Jalapeño Twice-Baked Potatoes

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

Smoked Cheddar and Jalapeño Twice-Baked Potatoes

Ready in
1 h, 20 m
2
Servings
594
Calories Per Serving
Deliver Ingredients

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.

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.

Nutritional Facts

Total Fat
29g
45%
Sugar
5g
N/A
Saturated Fat
14g
70%
Cholesterol
62mg
21%
Protein
16g
33%
Carbs
70g
23%
Vitamin A
193µg
21%
Vitamin B12
0.5µg
8%
Vitamin B6
1mg
68%
Vitamin C
34mg
56%
Vitamin D
0.8µg
0.2%
Vitamin E
2mg
10%
Vitamin K
15µg
18%
Calcium
308mg
31%
Fiber
5g
20%
Folate (food)
66µg
N/A
Folate equivalent (total)
66µg
16%
Iron
3mg
19%
Magnesium
100mg
25%
Monounsaturated
11g
N/A
Niacin (B3)
4mg
20%
Phosphorus
400mg
57%
Polyunsaturated
2g
N/A
Potassium
1669mg
48%
Riboflavin (B2)
0.4mg
20.9%
Sodium
228mg
10%
Thiamin (B1)
0.3mg
22.6%
Trans
0.6g
N/A
Zinc
2mg
15%

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