Easy Twice Baked Jalapeño Potato

Easy Twice Baked Jalapeño Potato

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This twice baked jalapeno potato is perfectly portioned. You’ll love the crunch from the potato skin and the fluffy potato filling.

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Time needed

10 min preparation + 65 min cooking

Serving Size / Yield

5 servings

Ingredients

  • 6 potatoes
  • ¾ tsp. salt
  • 2 jalapenos, diced and seeds removed
  • 1/3 plain Greek yogurt
  • ¾ C. cheese, shredded
  • 3 garlic cloves, diced
  • ½ C. green onion, chopped
  • Cooking spray

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Directions

Preheat the oven to 375 degrees. Wrap each potato in foil after you put a dash of salt on each one. Place the potatoes in the already sprayed baking dish. Bake for 45 minutes. Remove the potatoes from the oven and let them cool for 10 minutes. Cut each potato lengthwise. Add salt, jalapenos, garlic, cheese, Greek yogurt, and green onions to each potato. Let them bake for another 15 minutes or until the cheese is boiling.

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