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| Twice Baked Jalapeño Potatoes ~ "My kind of potatoes"....Ginger 4 large baking potatoes vegetable oil ⅓ cup butter, melted & divided 1 onion, coarsely chopped 1 cup (4 oz) shredded sharp Cheddar, divided 1 cup (4 oz) shredded Mozzarella, divided 4-5 pickled Jalapeños, minced with seeds ½ cup warm milk ½ cup sour cream 1 tbsp minced fresh chives or green onion 1 tsp salt ¼ tsp pepper 1 large egg 8 slices crisp bacon, crumbled 1. Preheat oven to 400°. Lightly coat potatoes with oil & bake 1 hour or until tender. Set aside to slightly cool. Reduce oven to 325°. 2. Heat 1½ tablespoons butter in a skillet over medium-high heat. Add onion & sauté until tender; set aside. 3. Cut potatoes in ½ lengthwise & carefully scoop flesh into a mixing bowl, leaving a ¼" shell. Place potato shells on a baking sheet. 4. Add remaining ¼ cup butter, ⅔ cup Cheddar, ⅔ cup Mozzarella, Jalapeños, milk, sour cream, chives, salt, pepper & egg to potato flesh, stirring until well blended. Spoon mixture evenly into potato shells. 5. Sprinkle with remaining cheese & bacon. Bake 20 minutes or until thoroughly heated. Serves 8 |