For a stuffed potato recipe with a delicious, spicy kick, you’ll want to try these jalapeno stuffed potatoes. This dish delivers on flavor and, made with Cabot No Fat Cottage Cheese, 1% milk and grated Cabot Lite50 Sharp Cheddar cheese, it’s a lighter version of the classic that you can enjoy without the guilt. After making, share this cheesy potato recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter!
Preheat your oven to 375°F, scrub potatoes and pierce in several places with a fork.
Arrange potatoes in a baking dish and bake for 1 hour, or until tender when pierced with a knife. Set aside to cool slightly.
Combine sliced green onions, chopped jalapeno pepper and canola oil in a nonstick skillet over medium-high heat. Cook, stirring, until tender. Transfer to a bowl.
Cut potatoes in half lengthwise and scoop out as much softened potato as possible, leaving skins intact.
Spoon mixture back into potato skins. Arrange in 9-by-13-inch baking dish and sprinkle tops with paprika.
Bake for 20 to 30 minutes, or until potatoes are heated through and cheese is melted.
If you loved these jalapeno stuffed potatoes, you’ll enjoy our Potato Skins with Bacon, Cheddar and Shallots as well! As a co-operative of New York and New England farm families, our goal is to make the highest quality and best tasting cheddar cheese and dairy products you’ll find. We’d love for you to rate and review this stuffed potato recipe once you’ve made it!
4 medium baking potatoes
½ cup sliced green onions
1 finely chopped jalapeno pepper (or to taste)
1 teaspoon canola oil
1 cup Cabot No Fat Cottage Cheese
2 teaspoons 1% milk
½ teaspoon “lite” salt
½ teaspoon ground black pepper
4 ounces Cabot Lite50 Cheddar, grated (about 1 cup)
Paprika to taste
Get the ingredients you need at a convenient nearby location.
PREHEAT oven to 375°F.
SCRUB potatoes, pierce in several places with fork and arrange in baking dish.
BAKE for 1 hour, or until tender when pierced with knife. Set aside to cool slightly.
COMBINE green onions, chopped jalapeno pepper and oil in nonstick skillet. Cook over medium-high heat, stirring, until tender. Transfer to bowl.
CUT potatoes lengthwise in half and scoop out as much softened potato as possible,leaving skins intact.
ADD potato to green onions in bowl. Stir in cottage cheese, milk, salt and pepper. Stir in cheese.
SPOON mixture back into potato skins. Arrange in 9-by-13-inch baking dish. Sprinkle tops with paprika.
BAKE for 20 to 30 minutes, or until potatoes are heated through and cheese is melted.
this recipe makes a hard day at work a laid back, I dont have to cook dinner night. It’s really easy and my kids love it.