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Smoked Cheddar and Jalapeņo Twice-Baked Potatoes Recipe

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This recipe for Smoked Cheddar and Jalapeņo Twice-Baked Potatoes, by , is from Arb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracye Zimmerman

Category:
Category:

Ingredients:  
Ingredients:  
2 large russet potatoes
1 tbsp olive oil
1/4 Cup milk
1/4 Cup sour cream
1/2 Cup grated smoked Cheddar
1 tbsp unsalted butter
1-2 jalapeņos, chopped finely
1/4 Cup chopped scallions, for garnish

Directions:
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 jalapeņos. Return the mixture to the potato skin "bowls." Return to the oven and bake for 15 minutes. Garnish with scallions.

Number Of Servings:
Number Of Servings:
2

 

 

 

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