Cheddar & Jalapeño Twice-Baked Potatoes
Cheddar & Jalapeño Twice-Baked Potatoes are a delightful fusion of creamy cheddar cheese and spicy jalapeños, all nestled in perfectly baked russet potatoes. This comforting dish features a crispy exterior and a rich, flavorful filling that’s sure to impress at any gathering. Ideal as a side or main dish, these twice-baked potatoes promise to elevate your dining experience with their bold flavors and beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 4 (2 halves per serving) 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large russet potatoes
- 1 cup sharp cheddar cheese, shredded
- 2 fresh jalapeños, chopped (seeds removed for less heat)
- 4 tbsp unsalted butter
- ½ cup sour cream
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Scrub the russet potatoes and poke holes with a fork. Bake directly on the oven rack for 45-60 minutes until tender.
- Let the baked potatoes cool slightly. Halve each potato lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer in the skin.
- Mix the potato flesh with cheddar cheese, jalapeños, butter, sour cream, green onions, salt, and pepper until smooth.
- Fill each potato skin with the mixture, topping with extra cheddar cheese. Place on a baking sheet and bake for an additional 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 potato half (170g)
- Calories: 320
- Sugar: 2g
- Sodium: 490mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
Keywords: - For added flavor, consider mixing in cooked bacon bits or swapping cheddar for pepper jack cheese for extra heat. - These twice-baked potatoes can be made ahead of time up to the second baking stage; refrigerate until ready to bake.