Jalapeno Popper Twice Baked Potatoes
chopped and sauteed
Cheddar or Jack cheese
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet.
Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
Slice the butter into pats.
Place in a large mixing bowl and add the sour cream and cooked jalapenos
Remove the potatoes from the oven.
Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise.
Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
Lay the hollowed out potato skins on a baking sheet.
Smash the potatoes into the sour cream and jalapeno mix
Add the cheese, milk, seasoned salt, and black pepper to taste and mix together well.
Sprinkle some cheese into the bottom of each shell
Fill the potato shells with the filling
Pour your breadcrumbs into a small bowl and take each potato half and press it firmly into the panko, repeat for all potatoes
Put them back in the oven until the potato is warmed through and the panko gets crispy (you may need to broil them for this to happen!)