Twice Baked Spicy Potatoes
4 large Idaho baking potatoes, scrubbed clean
2 tsp olive oil
2 tsp kosher salt
6 slices bacon, cooked, drained, and crumbled
1-1/2 cups shredded Cheddar cheese, divided use
1/2 cup sour cream
1 Jalapeno chopped
1/4 cup chopped chives or green onions
Kosher salt & pepper, to taste
1/4 cup grated Parmesan cheese
Preheat oven to 400 F.
Rub potatoes with olive oil and sprinkle with kosher salt. Prick in several spots with a fork. Place on a shallow baking pan 6 inches apart and bake until center is soft, 45 minutes to 1 hour.
When potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the soft flesh, leaving 1/4-inch rim around the potato skin, and place flesh in a mixing bowl. Set skins aside to stuff later.
Mash the potatoes with a fork or masher. A few small lumps are good for flavor and texture, so do not try to get them perfectly smooth. Stir in bacon bits, 1 cup shredded Cheddar cheese, sour cream, Jalapenos, chives, salt, and pepper .
Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray. Sprinkle with reserved 1/2 cup Cheddar cheese, Parmesan cheese
Return to the 400-degree F. oven and bake about 30 minutes until potatoes are lightly browned and heated through.
Pairs Well With
Playing around with twice baked taters and I settled on this one. Its so good. and yummy! I have a habit of putting to much salt on potatoes but this recipe helps me stay away from to much salt