Twice Baked Jalapeo Potatoes

Spice up dinnertime with these irresistibly creamy Twice Baked Jalapeño Potatoes! Loaded with fluffy mashed russet potatoes, tangy cream cheese, shredded cheddar, and a kick of heat from fresh jalapeños, this recipe takes comfort food to a bold new level. A touch of garlic powder, sour cream, and butter ensures each bite is rich and flavorful, while crispy golden tops of bubbling cheddar cheese make the perfect finishing touch. Ideal as a standout side dish or a satisfying main, these twice-baked potatoes are easy to prepare and packed with Southwestern flair. Serve them piping hot, garnished with green onions for a splash of color and freshness. Whether you're entertaining guests or indulging in a cozy night at home, these jalapeño-infused potatoes are guaranteed to impress!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 2 medium Jalapeño peppers
• 4 ounces Cream cheese
• 1 cup shredded Cheddar cheese
• 0.5 cup Sour cream
• 2 tablespoons Butter
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons sliced Green onions
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pat them dry.

Step 2

Lightly coat each potato with olive oil and prick them a few times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a knife.

Step 3

While the potatoes bake, finely chop the jalapeños, removing seeds and ribs for less heat if desired. Set aside.

Step 4

Once the potatoes are baked, remove them from the oven and let them rest until cool enough to handle, about 10-15 minutes. Reduce the oven temperature to 375°F (190°C).

Step 5

Slice each potato lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell intact. Place the hollowed-out potato skins on a baking sheet.

Step 6

Mash the potato flesh in the mixing bowl until smooth. Add cream cheese, sour cream, butter, garlic powder, salt, and black pepper, and stir until well combined.

Step 7

Fold in the chopped jalapeños, shredded cheddar cheese (reserving a bit for topping), and green onions. Mix until evenly distributed.

Step 8

Stuff the potato mixture back into the hollowed-out skins, mounding it slightly. Sprinkle the tops with the remaining cheddar cheese.

Step 9

Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the tops are lightly golden and the cheese is bubbling.

Step 10

Serve warm, garnished with additional green onions if desired. Enjoy your Twice Baked Jalapeño Potatoes!

Nutrition Facts

Serving size	1652.6 grams (1652.6g)

Amount per serving	% Daily Value*
Calories	2623

Total Fat 132.20g	169%
Saturated Fat 72.00g	360%
Polyunsaturated Fat 3.70g
Cholesterol 332mg	111%
Sodium 4055mg	176%
Total Carbohydrate 297.40g	108%
Dietary Fiber 22.50g	80%
Total Sugars 27.50g
Protein 70.40g	141%

Vitamin D 5IU	23%
Calcium 943mg	73%
Iron 15mg	82%
Potassium 7350mg	156%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 10.6%

Carbs: 44.7%