I LOVE potatoes! I will eat them and enjoy them any way they are served to me....but especially when they are spicy! If you can't take the heat... I won't make you leave the kitchen, but you can omit the jalapeños OR replace them with green chilis. You pick your poison!
One thing I love about this recipe is that these potatoes can be made ahead... you can freeze them for up to two months or refrigerate them for up to three days! I will make a big batch of them on a meal prep day, wrap them individually in plastic wrap, and freeze them! That way I always have a simple side in the freezer for those nights that time has slipped away from me.
This recipe calls for three pounds of potatoes. I like to choose potatoes that are on the smaller side because we always enjoy them with veggies and some type of meat. The potatoes I choose were about 1/2 pound each.
Set the oven to 400 degrees. While waiting for the oven to pre-heat, wash, and scrub your potatoes. This is where a potato scrubber comes in handy!
Next, pierce your potatoes with a fork so they don't explode while they are in the oven. When the oven is preheated, place potatoes on a baking sheet and bake for 1 hour and 15 minutes.
Next, combine the milk, sour cream, salt, and pepper.
Mix the ingredients until well combined.
When the potatoes have finished baking, let them cool then scoop out the center, leaving a thin shell.
Almost time for the filling!
Add the inside of the potato to the sour cream mixture that was made earlier.
Now, beat the mixture until well combined.
Set the mixture aside, and cut your chives!
Melt butter and saute chives and jalapenos. For this recipe, I used my Quick and Easy Pickled Jalapenos!
Add the chives and Jalapenos to the potato/ cream mixture.
Give it a good stir!
Now, add the cheese and fold it in with the rest of the mixture!
Fill the potato shells, drizzle with butter and sprinkle on the paprika
Just before baking, sprinkle on paprika, and a pad of butter.
Sometimes when I am using the grill, i like to throw these on the top rack to re-heat. During the summer it makes for a great side and you don't have to turn on your oven!
Spicy Twice-Baked Potatoes
3 pounds of potatoes
1/2 cup milk
1/2 cup sour cream
1 tsp salt
1/2 tsp pepper, or to taste
1/2 cup green onion
1/2 cup butter, divided
1/4 cup pickled jalapenos, chopped
1/2 cup shredded cheddar cheese
1/2 cup Monterey jack cheese
Set oven to 400 degrees
Wash and pierce potatoes then bake for 1 hour and 15 minutes
In a medium-sized bowl, combine milk, sour cream, salt, and pepper.
After the potatoes have cooled, cut them lengthwise. Scoop out the inside, leaving a thin shell.
Add the pulp to the milk mixture and beat until combined.
In a skillet, melt 1/4 cup of butter and saute green onions and jalapenos until soft and add to the milk/potato mixture. Fold in cheese.
Scoop mixture into the shell, drizzle with butter, then sprinkle with paprika.
Place potatoes on a baking sheet and bake at 350 degrees for 20-30 minutes.
Freezing Potatoes
After filling the potatoes, tightly wrap each half in plastic wrap.
Stick them in a ziplock freezer bag with baking instructions on it:
Defrost
Set Oven to 350 degrees
Bake for 20-30 minutes
These will last between 6-8 months in the freezer
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