Smoked Cheddar and Jalapeño Twice-Baked Potatoes

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

Smoked Cheddar and Jalapeño Twice-Baked Potatoes

2
Servings
339
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.

Nutritional Facts

Total Fat
27g
39%
Sugar
1g
1%
Saturated Fat
15g
63%
Cholesterol
59mg
20%
Carbohydrate, by difference
9g
7%
Protein
14g
30%
Vitamin A, RAE
60µg
9%
Vitamin B-12
1µg
42%
Calcium, Ca
94mg
9%
Choline, total
4mg
1%
Fluoride, F
1µg
0%
Folate, total
15µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
20mg
6%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
190mg
27%
Selenium, Se
10µg
18%
Sodium, Na
827mg
55%
Vitamin D (D2 + D3)
1µg
7%
Water
87g
3%
Zinc, Zn
2mg
25%

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.