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Home -> Fruits, grains & veggies -> Veggies
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 large baking potatoes 1 tbsp. butter 1/4 cup chopped onion 1 fresh jalapeno pepper, stemmed, seeded and minced 1 medium tomato, cored and chopped 1/4 cup hot milk 1/3 cup sour cream 1/3 cup finely shredded cheddar cheese 1/4 cup grated parmesan cheese, divided 1/2 tsp. salt 1/8 tsp. pepper
Directions
Preheat oven to 425 degrees. Prick potatoes 3 to 4 places with a fork. place on a sheet pan and bake 60 minutes until tender. Heat the butter in a medium skillet. Add onion and jalapeno. Cook, stirring occasionally, until onion is softened, about 5 to 8 minutes. Add tomato and cook until softened, about 2 minutes. Cut a thin lengthwise slice off the top of each potato. Scoop insides into a large bowl, leaving 1/4 inch thick potato shells. Mash potatoes in bowl. Gradually add milk, mashing until smooth. Stir in the sour cream, cheddar, 2 tbsp. parmesan, salt, pepper and onion mixture. Spoon the mixture back into the potato shells, mounding. Sprinkle 1/2 tbsp. parmesan over the top of each filled potato. Place potatoes in a small baking dish. Bake 15 to 20 minutes until potatoes are heated through and tops are lightly browned.
Serves 4.
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