| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3 large russet potatoes (about 10 to 12 ounces each)
- Extra-virgin olive oil, for brushing
- Kosher salt and freshly ground black pepper
- 1/2 cup sour cream
- 1/4 cup half-and-half or milk
- 4 tablespoons unsalted butter, at room temperature
- 1 1/2 cups shredded Gruyere cheese
- 3 tablespoons pickled jalapenos, chopped
- 2 scallions, chopped
- Paprika, for sprinkling
Instructions
- Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour.
- While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potatoes, add the sour cream, half-and-half and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos and scallions. Mound into the potato shells. Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 354 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 64 mg |
| Sodium | 542 mg |
Reviews
Saw you make this on your show and went immediately to make them and I’m SO happy I did. I NEVER thought to put pickled jalapenos in my potatoes but I am a changed woman and I will never eat them any other way. Die hard jalapeno fan here. This is the best recipe on this entire app in my opinion. And I’ve made quite a few through the years.
Just ok. Looking for a recipe with more flavor
Another keeper! Made these tonight and they were so good.
Not impressed
Greatest