TWICED BAKED JALAPEÑO TATERS
INGREDIENTS
6 medium potatoes
2 jalapeños, diced
2 T sour cream
2 T plain yogurt
4 T cream cheese
1/2 cup shredded Colby-Monterey Jack cheese
2 T bacon bits
3 T butter
2 T milk
12 slices Swiss cheese
Wash potatoes and poke holes in them for venting.
Wrap potatoes in foil and bake at 350 until tender.
Remove from oven and let cool until you can easily handle them. Cut potatoes in half and scoop out insides into a mixing bowl, saving your potato skins.
Mix in the rest of the ingredients, except your slices of Swiss cheese.
Scoop mixture back into your potato skins and top with Swiss cheese.
Bake at 400 degrees until cheese is slightly browned on top.