TWICE BAKED JALAPEñO POTATOES

Twice Baked Jalapeño Potatoes image

Provided by Vicki Butts (lazyme)

Time 1h35m

Number Of Ingredients 14

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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.