Twice Baked Jalapeño Potatoes

Vicki Butts (lazyme)

By
@lazyme5909

These sound good. From Ropin' the Flavors of Texas.


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
15 Min
Cook:
1 Hr 20 Min
Method:
Bake

Ingredients

4 large
baking potatoes
vegetable oil
1/3 c
butter, melted and divided
1
onion, coarsely chopped
1 c
sharp cheddar cheese, shredded and divided (4 ounces)
1 c
mozzarella cheese, shredded and divided (4 ounces)
4
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
salt
1/4 tsp
black pepper
1 large
egg
8 slice
bacon, crisp-cooked, crumbled

Step-By-Step

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.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American