Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Jalapeño Popper Twice-Baked Potatoes
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- Level: Easy
- Total: 1 hr 30 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 389
- Total Fat
- 30 g
- Saturated Fat
- 17 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 75 mg
- Sodium
- 529 mg
- Level: Easy
- Total: 1 hr 30 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 389
- Total Fat
- 30 g
- Saturated Fat
- 17 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 75 mg
- Sodium
- 529 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F. Brush the potatoes lightly with olive oil and season with salt. Prick each in a few spots with a fork. Place on a baking sheet and bake until the potatoes are tender when pierced with a paring knife, 45 minutes to 1 hour, depending on the size.
- Let the potatoes cool just slightly (you want them to still be hot, but cool enough to handle). Split in half lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Reserve 8 shells and discard the other 2. Put the cream cheese and sour cream in a large bowl, then pass the potato flesh through a ricer into the bowl (alternatively, you can mash the potatoes in the bowl).
- Melt 6 tablespoons butter in a medium skillet over medium heat. Add the jalapeño, scallion whites and garlic and cook until the jalapeño begins to soften, 1 to 2 minutes. Stir in the cherry peppers and brine and remove from the heat. Pour the butter mixture into the potato mixture and add half each of the shredded cheese and scallion greens; stir to combine. Taste and season the filling with salt, if needed.
- Melt the remaining 2 tablespoons butter. Brush the inside and outside of the 8 reserved potato shells with the melted butter and season the insides lightly with salt. Divide the filling among the shells and arrange on a parchment-lined baking sheet. Sprinkle with the remaining shredded cheese. Bake until the filling is heated through and the cheese is browned and bubbly, 15 to 20 minutes. Transfer to a platter and sprinkle with the remaining scallion greens.
