Twice Baked Jalapeño Potatoes
Vicki Butts (lazyme)
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- 4 large
- baking potatoes
- vegetable oil
- 1/3 c
- butter, melted and divided
- onion, coarsely chopped
- 1 c
- sharp cheddar cheese, shredded and divided (4 ounces)
- 1 c
- mozzarella cheese, shredded and divided (4 ounces)
- pickled jalapenos, minced with seeds
- 1/2 c
- warm milk
- 1/2 c
- sour cream
- 1 Tbsp
- fresh chives or green onions, chopped
- 1 tsp
- 1/4 tsp
- black pepper
- 1 large
- 8 slice
- bacon, crisp-cooked, crumbled
1Preheat oven to 400F.
2Lightly coat potatoes with oil and bake for 1 hour or until tender. Set aside to slightly cool. Reduce oven temperature to 325F.
3Heat 1 1/2 tablespoons butter in a skillet over medium-high heat. Add onion and saute until tender; set aside.
4Cut potatoes in half lengthwise and carefully scoop flesh into a mixing bowl, leaving a 1/4-inch shell. Place potato shells on a baking sheet.
5Add remaining 1/4 cup butter, 2/3 cup cheddar cheese, 2/3 cup mozzarella cheese, jalapeno, milk, sour cream, chives, salt, pepper and egg to potato flesh, stirring until well blended.
6Spoon mixture evenly into potato shells.
7Sprinkle with remaining cheese and bacon.
8Bake for 20 minutes or until thoroughly heated.