Twice Baked Potatoes with Chiles and Cheese Recipe – a delicious recipe with russet potatoes, Olive oil, Kosher salt, heavy cream, green chiles, shredded Monterey Jack cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 350 degrees F. Lightly coat the potatoes with olive oil and sprinkle with salt.
2
Bake until soft.
3
Test with a fork after 1 hour; bake an additional 15 minutes if needed.
4
Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 10 minutes.
5
Turn up the oven to 425 degrees F.
6
Slice halfway through the potatoes lengthwise.
7
Carefully scoop out as much of the potato flesh as you can, placing the filling into a large mixing bowl.
8
Add the cream, green chiles, and cheese to the cooked potato in the mixing bowl and combine well.
9
Spoon this filling into the potato shells and place on a baking tray.
10
Bake until hot and lightly browned, about 15 minutes.
11
Sprinkle with the diced bacon and serve.
834
kcal
Calories
62
g
Fat
19
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 russet potatoes, scrubbed, Olive oil, Kosher salt, 1/2 cup heavy cream, and more.
Yes, Twice Baked Potatoes with Chiles and Cheese Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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