twice baked jalapeño potatoes
(2 ratings)
These sound good. From Ropin' the Flavors of Texas.
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(2 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
1 Hr 20 Min
method
Bake
Ingredients For twice baked jalapeño potatoes
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4 lgbaking potatoes
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vegetable oil
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1/3 cbutter, melted and divided
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1onion, coarsely chopped
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1 csharp cheddar cheese, shredded and divided (4 ounces)
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1 cmozzarella cheese, shredded and divided (4 ounces)
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4pickled jalapenos, minced with seeds
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1/2 cwarm milk
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1/2 csour cream
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1 Tbspfresh chives or green onions, chopped
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1 tspsalt
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1/4 tspblack pepper
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1 lgegg
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8 slicebacon, crisp-cooked, crumbled
How To Make twice baked jalapeño potatoes
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1Preheat oven to 400F.
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2Lightly coat potatoes with oil and bake for 1 hour or until tender. Set aside to slightly cool. Reduce oven temperature to 325F.
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3Heat 1 1/2 tablespoons butter in a skillet over medium-high heat. Add onion and saute until tender; set aside.
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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.
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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.
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6Spoon mixture evenly into potato shells.
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7Sprinkle with remaining cheese and bacon.
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8Bake for 20 minutes or until thoroughly heated.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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