Twice Baked Jalapeño Potatoes_new Recipes

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JALAPEñO POPPER TWICE-BAKED POTATOES



Jalapeño Popper Twice-Baked Potatoes image

Twice-baked potatoes get a little flavor pow with chopped jalapeño peppers and bacon.

Provided by By Cheri Liefeld

Categories     Side Dish

Time 1h40m

Yield 4

Number Of Ingredients 10

2 to 3 russet baking potatoes
1/4 cup 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup butter, softened
1/4 cup low-fat (1 %) milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices bacon, crisply cooked, crumbled
1 jalapeño chile, roasted, seeded and finely chopped
1 cup shredded Cheddar cheese (4 oz)
1 jalapeño chile, cut in thin rings

Steps:

  • Heat oven to 400°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.
  • Bake 1 hour or until tender when pierced with fork. Cool slightly.
  • When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out inside of each half into medium bowl, leaving thin potato shell on each. Set shells aside. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add cream cheese, butter, 2 tablespoons of the milk, the salt and pepper; stir or beat until smooth and fluffy. If needed, add more milk. Stir in bacon, chopped chile and 1/2 cup of the cheese.
  • Fill potato shells with mashed potato mixture; place on ungreased sheet. Sprinkle remaining 1/2 cup cheese and arrange a few chile rings on top of each half.
  • Bake 20 minutes or until cheese is melted and potatoes are hot.

Nutrition Facts : ServingSize 1 Serving

TWICE BAKED JALAPEñO POTATOES



Twice Baked Jalapeño Potatoes image

These are amazing! I accidentally discovered this with my Sister-n-law on a holiday last year. they were remodeling their house...what do you make when the stores are closed and the kitchen is empty? They always make jalapeño poppers and Italian food, so they had these following ingredients on hand and what a great food we discovered! You can also make up ahead of time, just freeze and wait to do the last step when you are ready to eat. Please enjoy!

Provided by Mama Chef of 3

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 medium potatoes
2 jalapeno peppers
1 tablespoon sour cream
1 tablespoon plain yogurt
2 tablespoons cream cheese
1/4 cup shredded colby-monterey jack cheese
2 tablespoons bacon bits
3 tablespoons butter
1 tablespoon milk
6 slices swiss cheese

Steps:

  • Wash potatoes and poke holes in them on the top for venting.
  • Microwave until a fork can be easily inserted into them.
  • When removed, let cool until barely warm so it is more easy to scoop out the potato into your mixing bowl, saving your potato skins.
  • Scoop out your potato and mix on all ingredients. (Your Jalapeno peppers should be de-seeded and diced.).
  • Scoop back into your potato skins.
  • Top with pre-sliced Swiss cheese.
  • Bake at 400 degrees until cheese is slightly browned on top.

Nutrition Facts : Calories 364.6, Fat 17.5, SaturatedFat 11, Cholesterol 52.1, Sodium 150.5, Carbohydrate 39.5, Fiber 4.8, Sugar 2.4, Protein 13.7

TWICE BAKED JALAPEñO POTATOES



Twice Baked Jalapeño Potatoes image

These sound good. From Ropin' the Flavors of Texas.

Provided by Vicki Butts (lazyme)

Categories     Potatoes

Time 1h35m

Number Of Ingredients 14

4 large baking potatoes
vegetable oil
1/3 c butter, melted and divided
1 onion, coarsely chopped
1 c sharp cheddar cheese, shredded and divided (4 ounces)
1 c mozzarella cheese, shredded and divided (4 ounces)
4 pickled jalapenos, minced with seeds
1/2 c warm milk
1/2 c sour cream
1 Tbsp fresh chives or green onions, chopped
1 tsp salt
1/4 tsp black pepper
1 large egg
8 slice bacon, crisp-cooked, crumbled

Steps:

  • 1. Preheat oven to 400F.
  • 2. Lightly coat potatoes with oil and bake for 1 hour or until tender. Set aside to slightly cool. Reduce oven temperature to 325F.
  • 3. Heat 1 1/2 tablespoons butter in a skillet over medium-high heat. Add onion and saute until tender; set aside.
  • 4. Cut potatoes in half lengthwise and carefully scoop flesh into a mixing bowl, leaving a 1/4-inch shell. Place potato shells on a baking sheet.
  • 5. Add remaining 1/4 cup butter, 2/3 cup cheddar cheese, 2/3 cup mozzarella cheese, jalapeno, milk, sour cream, chives, salt, pepper and egg to potato flesh, stirring until well blended.
  • 6. Spoon mixture evenly into potato shells.
  • 7. Sprinkle with remaining cheese and bacon.
  • 8. Bake for 20 minutes or until thoroughly heated.

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