Zutaten für Twice Baked Jalapeo Potatoes
- 4 medium russet potatoes
- Jalapeno Peppers
- 1/4 cup sour cream
- Plain Yogurt
- Cream Cheese
- Colby Monterey Jack Cheese
- Bacon Bits
- Butter
- Milk
- 1-2 slices Swiss cheese per potato
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Zubereitung von Twice Baked Jalapeo Potatoes
- Wash 4 medium russet potatoes and pierce each with a fork several times to allow steam to escape.
- Microwave potatoes on high for 8-10 minutes, or until a fork easily pierces the center. Let cool slightly.
- Once cool enough to handle, carefully cut the potatoes in half lengthwise. Scoop out the flesh, leaving about 1/4-inch border, and place the potato skins on a baking sheet.
- In a large bowl, mash the cooked potato flesh with 1/4 cup shredded cheddar cheese, 1/4 cup sour cream, 2 tablespoons chopped jalapeños (adjust to your spice preference), 1 tablespoon chopped green onions, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Fill each potato skin with the potato mixture, mounding slightly.
- Top each potato with 1-2 slices of Swiss cheese.
- Bake at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.
- Let cool for a few minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
9g
Fat
55g
Carbs
13g
