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SANDRA’S DOUBLE-BAKED PEPPER-JACK STUFFED POTATOES

Oh my, these potatoes are fantastic
with just the right amount of
spiciness and cheesy gooeyness...
Servings: (2)
Prep: 10 Mins.
Bake: 1 hr. + 10 mins.

INGREDIENTS

2 russet baking potatoes
1 tablespoon butter
1 garlic clove, minced
1/4 cup sour cream
1/4 cup pepper-jack cheese, chopped
2 tablespoons crushed French fried onions
1 teaspoon dried cilantro
1 tablespoon freshly grated Parmesan cheese

Fine-grain kosher salt and freshly ground pepper, to taste

DIRECTIONS

Heat oven to 400.  Pierce potatoes and wrap in tin foil and bake for 1 hour, or until tender. When potatoes have cooled enough to handle, cut lengthwise and scoop out flesh to within ¼” of skin. Set aside to cool; reserve potato shells.

Meanwhile, in medium saucepan melt butter over medium heat, add garlic and cook for 30 seconds.  Add cooled potato flesh, pepper-jack cheese, crushed French fried onions, sour cream, cilantro, and kosher salt and freshly ground pepper, to taste. Mash potatoes until all ingredients are incorporated.  Spoon mixture into potatoes shells, and top equally with grated Parmesan. 

Place prepared potatoes on baking sheet, and bake for 10 to 12 minutes, or until heated through and lightly golden on top (time may vary depending upon the size of potatoes used). ~ Enjoy!

2 comments:

Slow Cooking Kitchen said...

Hi Sandra, these look wonderful =))Pepper Jack is a fav around here and we lots of potatoes too. Thanks for sharing and have a great weekend!

sandra said...

Thank you very much, Tess ;) I hope you enjoy the recipe, and you too have a delightful Easter weekend!!

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