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July 24, 2009

Jalapeno and Sundried Tomato Twice Baked Potatoes

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For a nice, not so heavy, vegetarian, summer dinner, Beth whipped up a delicious jalapeno and sundried tomato twice baked potatoes, and now you can too! 



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Start with the humble out of focus baking potato. Beth's buying a tripod tomorrow.



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Veg-ing out tonight. Here are the simple ingredients: (This recipe feeds 2 people)

1 Baking Potato
Cooking spray
Coarse (Kosher) salt
Small, fresh jalapeno pepper
1tbs. butter
2 tbs. low fat milk
1/3 cup diced gouda cheese
1/4 cup of chopped sundried tomatoes
salt & pepper to taste
Paprika



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Love that cooking spray! Coat the potato with cooking spray, sprinkle with coarse salt and bake in a preheated 400 degree oven for 45 minutes to an hour or until nicely done.



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Then, when it comes out of the oven ...



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slice the potato in half horizontally and look out! It's hot! Let is cool for a few minutes until you can handle it.



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Scoop out the potato and leave the shells looking something like this.



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Mash the potato with the butter and milk. Now, I call for limited use of butter in the recipe. But you can use what you want, a couple of tablespoons along with the milk. I was just trying to be good on the day I created this recipe by using only 1 Tbs.



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When you have that mashed, add the chopped sundried tomatoes, the jalapenos, and the diced gouda cheese, along with salt and pepper to taste.



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Fill the potato shells with equal amounts of this mixture and sprinkle good ole' paprika over the top for a nice color.



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Like so ...



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When you remove them from the oven, they should be looking like this, beautifully done, kind of gooey from the melted Gouda, and spicy and yummy.



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Uh huh.  Really yummy.



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Just add salad dressing!  For a nice, not so heavy, vegetarian, summer dinner. :-)

Now, for more delicious meals that are healthy too, you've gotta get Beth's cookbook! Just click the widget below.  Your tummy will thank you and so will everyone you cook for!








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