twice baked jalapeño potatoes
These sound good. From Ropin' the Flavors of Texas.
prep time
15 Min
cook time
1 Hr 20 Min
method
Bake
yield
8 serving(s)
Ingredients
- 4 large baking potatoes
- - vegetable oil
- 1/3 cup butter, melted and divided
- 1 - onion, coarsely chopped
- 1 cup sharp cheddar cheese, shredded and divided (4 ounces)
- 1 cup mozzarella cheese, shredded and divided (4 ounces)
- 4 - pickled jalapenos, minced with seeds
- 1/2 cup warm milk
- 1/2 cup sour cream
- 1 tablespoon fresh chives or green onions, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 8 slices bacon, crisp-cooked, crumbled
How To Make twice baked jalapeño potatoes
-
Step 1Preheat oven to 400F.
-
Step 2Lightly coat potatoes with oil and bake for 1 hour or until tender. Set aside to slightly cool. Reduce oven temperature to 325F.
-
Step 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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Step 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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Step 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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Step 6Spoon mixture evenly into potato shells.
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Step 7Sprinkle with remaining cheese and bacon.
-
Step 8Bake for 20 minutes or until thoroughly heated.
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