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Nutrition Facts
Serving Size 223 g
(Approx. 8 Servings)
Amount Per Serving
Calories 490 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 20 g 100%
Trans Fat 0.5 g
Cholesterol 95 mg 32%
Sodium 550 mg 23%
Total Carbohydrate 25 g 8%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 16 g
Vitamin A 15% • Iron 8%
Vitamin C 20% • Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Jalapeno Popper Twice Baked Potatoes

Prep Time
20 minutes
Cook Time
1 h 30 m
Total Time
1 h 50 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Lb Lone Star Russet Potatoes, approximately 4 medium-sized potatoes
2 Tbsp Rustico di casa Asaro Unfiltered Extra Virgin Olive Oil, as needed for coating potatoes
1/4 cup(s) jalapeños, diced small, seeds and ribs removed if less spice is desired
1 cup(s) H-E-B Whipped Cream Cheese
2 cup(s) H-E-B Center Cut Bacon, cooked crispy, crumbled or diced
1 cup(s) green onions, diced, approximately 1 bunch
1 Tsp H-E-B California Garlic Powder
1/2 cup(s) H-E-B Low Fat Cultured Buttermilk
4 Oz Plugra Extra Creamy Unsalted Butter, 1 stick, melted
2 cup(s) Colby Jack Cheese, shredded
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Instructions

1
Preheat oven to 375ºF.
2
Using a fork, poke a few holes evenly around each potato and place into a shallow baking dish.
3
Drizzle olive oil over potatoes followed by a pinch of salt. Cover with foil and bake for 45 minutes to 1 hour or until potatoes are tender when poked with a knife.
4
Remove from oven, keep covered, and allow to cool until just warm.
5
Cut potatoes in half lengthwise. Hollow out each half by gently scooping out potato flesh, leaving about a 1/4-inch border of potato in each shell. Arrange potato shells on a sheet pan.
6
Transfer scooped out potato flesh into a bowl along with jalapeños, cream cheese, bacon, green onions, garlic powder, buttermilk, butter, and cheese.
7
Mix well to combine and season with salt and pepper to taste. Fill each potato shell evenly with mixture.
8
Place in oven at 375ºF and bake for at least 20 to 25 minutes or until nicely browned. Allow to cool before serving.
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