Tex Mex Twice Baked Idaho® Potato


  • 3 60-count Idaho® potatoes (about 1 pound each)
  • olive oil, as needed
  • 1/4 cup jalapeno, chopped
  • 1/4 cup jalapeno jack cheese, shredded
  • 2 tsp. butter
  • 1/4 cup tomatoes, diced
  • 1/4 cup onions, diced
  • 1/8 cup cream
  • 1 tsp. salt
  • 1 tsp. adobo seasoning
  • 1 tsp. crushed red pepper


  1. Rub potatoes with olive oil; bake for 45 minutes at 400°F, or until tender.
  2. Set aside. Let cool and cut in half; tablespoon out the white of the potato. Set aside potato skin.
  3. Mix together the jalapeno, jalapeno jack cheese, butter, tomato, onions and cream.
  4. After all folded together, add salt, adobo seasoning, crushed red pepper and blend until smooth.
  5. Refill potato skins with this smooth mixture; brush the top of each potato with olive oil and bake at 425°F for 15 minutes.
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Yield: 6 portions

Photo Credit:
Koren Cranford
(Recipe Photo Contest Winner)

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