Double Stuffed Jalapeño Skins
I am always trying to find new ways to increase nutrition without my husband suspecting foul play. One thing I can count on: Spicy is the best disguise and jalapeño peppers are packed full of nutrients. I think many people don’t realize their true nutritional value since we fry them, chop them and eat with caution, or make them so calorie heavy that we don’t enjoy them often. I would recommend this for kids if they like a little spice, just make sure there aren’t any seeds since that amps up the spice to 11! Without seeds, jalapeño peppers would not have the same reputation. This variation on potato skins with jalapeños would be a great appetizer or football kickoff snack.
I chose to use raw cheddar cheese by organic valley since I do not like pasteurized milk.
If you prefer a dairy free/vegan option: Mix a little nutritional yeast, cumin, salt and lemon juice to the pureed cauliflower and/or daiya cheddar cheese)
This recipe would be great to double for a party…they were so good my husband ate them all in about 2 minutes!
Vitamin A, B-6, C, E, Calcium, Magnesium, Iron, and protein.
Jalapeños, potato, pureed cauliflower (optional), avocado oil*, paprika, cumin, onion powder, garlic powder, oregano, parsley, salt, freshly ground pepper, plain yogurt (dairy or non-dairy work fine), and cheddar cheese (dairy or non-dairy)
1 potato with a little avocado oil*, salt and pepper at 400°F for 1:20 minutes. *The avocado oil is important because it’s smoke point is above 400°F and adds Vitamin E. If you do not have avocado oil, take a look at this website to find an option for you that works with this oven heat.
Jalapeños on stove top till lightly browned, then slice the jalapeños in half.
Scoop out the potato (or puree the skin in for added nutrition!) and add:
1/2 tsp sweet paprika
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic
1/2 tsp oregano
2 tbsp yogurt
1/2 cup cheddar cheese (or daiya cheese)
2 tbsp cooked and pureed cauliflower (optional)
Parsley to taste (I used dried in the potatoes and topped with fresh Parsley)
Mix and stuff the jalapeños, put in the oven at 400°F for another 10 minutes.
I also roasted the seeds with garlic powder and olive oil alongside the stuffed jalapeños for 10 minutes.
Sprinkle the seeds on the jalapeños for a final punch and voila!
- 1 whole Potato
- 1 Tablespoon Avocado Oil
- 4 whole Jalapeños
- ½ teaspoons Sweet Paprika
- ½ teaspoons Garlic Powder
- ½ teaspoons Cumin
- ½ teaspoons Onion Powder
- ½ teaspoons Oregano
- 2 Tablespoons Cooked And Pureed Cauliflower
- ½ cups Shredded Cheddar Cheese (see Website For Vegan Option or use vegan cheese)
- 2 Tablespoons Plain Yogurt (dairy Or Dairy-free)
- ½ teaspoons Minced Parsley
- ½ teaspoons Garlic Powder
- 1 teaspoon Avocado Oil
- Preheat oven to 400°F. Coat the outside of the potato with the avocado oil and bake at 400°F for 1:20 minutes.
- While the potato is baking, roast the jalapeños by holding them over the flame on your stove over medium-high heat until lightly browned on all sides. Then remove from heat and slice the jalapeños in half lengthwise. Remove the seeds (reserve them if you want to add some heat later) and membranes and set peppers aside.
- After the potato is done baking, scoop out the potato flesh and mix it with the remaining ingredients (except for the peppers, 1/2 tsp garlic powder and 1 tsp of avocado oil) in a bowl.
- Stuff the jalapeños, put them on a tray and put it in the oven.
- Bake at 400°F for another 10 minutes. If you prefer to have less heat, cook them for 15 minutes. For more heat, bake the seeds in the oven for 10 minutes next to the stuffed jalapeños with 1/2 tsp garlic powder and 1 tsp avocado oil. Sprinkle on top as an extra spicy and crunchy topping!
Trust me, these were so good, there won’t be any leftovers…