Baked Potatoes with a Spicy Filling
Get ready to elevate your baked potato game with this irresistible recipe for Baked Potatoes with a Spicy Filling! Perfectly roasted Russet potatoes are transformed into a mouthwatering meal with a creamy, cheesy filling infused with bold flavors from minced jalapeño, smoked paprika, and chili powder. Topped off with melty cheddar cheese and a touch of fresh cilantro, these twice-baked potatoes strike the ultimate balance between comfort food and zesty indulgence. With a crisp golden top and velvety interior, they’re the perfect side dish or main course that’s sure to impress at any gathering. Easy to customize and packed with flavor, this recipe is a must-try for lovers of spicy, satisfying dishes!
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Recipe Information
Ingredients
- 4 pieces Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 3 stalks Scallions (chopped)
- 2 cloves Garlic (minced)
- 1 cup Cheddar cheese (shredded)
- 0.5 cup Sour cream
- 1 piece Jalapeño (seeded and finely chopped)
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Chili powder
- 2 tablespoons Cilantro (chopped)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean under running water and pat them dry with a towel.
Pierce each potato several times with a fork to create small holes for steam to escape.
Rub the potatoes with olive oil and sprinkle them evenly with salt and black pepper.
Place the potatoes directly on the middle rack of the oven and bake for 60 minutes or until they are tender when pierced with a knife or fork.
While the potatoes are baking, heat 1 tablespoon of butter in a skillet over medium heat.
Sauté the chopped scallions and minced garlic until fragrant, about 2-3 minutes, then remove from heat.
Once the potatoes are baked, remove them from the oven and allow them to cool slightly, about 5 minutes.
Slice the top off each potato lengthwise and carefully scoop out the inside flesh into a mixing bowl, leaving a thin layer of potato attached to the skins.
Mash the potato flesh with the remaining butter, sour cream, shredded cheddar cheese, sautéed scallions, garlic, jalapeño, smoked paprika, and chili powder until smooth and well combined.
Spoon the spicy filling back into the potato skins, mounding it slightly on top.
Place the filled potatoes back on a baking sheet and return them to the oven for 10-15 minutes, or until the tops are golden and slightly crispy.
Remove from the oven and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.2 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 271 mg | 21% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
