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Ingredients
| russet potatoes: 6 whole potatoes |
| jalapeno peppers: 2 whole peppers |
| sour cream: 1 Tbl |
| whole plain yogurt: 1 Tbl |
| cream cheese: 2 Tbl |
| colby cheese (shredded): 1/4 cup (shredded) |
| meatless bacon bits: 2 Tbl |
| salted butter: 3 Tbl |
| 2% milk: 1 Tbl |
| swiss cheese: 6 slices |
Twice Baked Jalapeño Potatoes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- 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.