Smoked Cheddar And Jalapeño Twice-Baked Potatoes
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 large russet potatoes
  • 1 tablespoon olive oil
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/2 cup grated smoked cheddar
  • 1 tablespoon unsalted butter
  • 1-2 jalapeños, chopped finely
  • 1/4 cup chopped scallions, for garnish
Directions
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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 jalapeños. Return the mixture to the potato skin "bowls." Return to the oven and bake for 15 minutes. Garnish with scallions.