Cheesy Baked Potatoes


  • 2 tbsp Ghee
  • 4 large Russet Potatoes
  • 1 tsp salt, divided
  • 1/2 tsp black pepper to taste
  • 1/2 cup Sour Cream
  • 4 tbsp Unsalted Butter
  • 2/3 cup Shredded Sharp Cheddar
  • 1/4 cup chopped mild jalapeños
  • 1 tbsp of mild jalapeño vinegar brine from jar
  • 1/3 cup chopped green onion
  • 1 Large Egg Yolk
  • 1/4 cup Shredded Sharp Cheddar


Preheat oven to 400°F. Line a baking pan with sheet pan liner and set aside. Scrub and clean the potatoes. Pat them dry and rub just enough ghee on each potato to lightly coat the skin. Finish with a light dusting of salt and rub over the skin for even distribution. Place the potatoes on the prepared baking pan and bake for 45min to an hour. (Check potatoes at 45 min.) Check the doneness by inserting a knife into the fattest part of the potato, which will be easy to insert when done.

Once the potatoes are cool enough to handle, cut off the tops of each potato and set them aside. Use a knife to carve out the middle leaving the walls of the potato thick enough so that the sides do not collapse. Be careful not to cut through the bottom of the potato. Use a spoon to scoop the insides of the potatoes into a mixing bowl.

Sprinkle the inside of the potato with salt and pepper. Set the top into the potato shell skin side down and season with salt and pepper. Repeat with the other three potatoes.

Combine the sour cream, butter, shredded cheddar cheese, chopped jalapenos and vinegar from jar, chopped green onion, salt and pepper, into the mixing bowl.

Mix the remaining ingredients together with the scooped potato, then season to taste with salt and pepper. Lastly stir in the egg yolk.

Stuff the potato shells evenly with the filling and place them on the lined baking pan. Bake the potatoes at 400°F for 20-30 minutes.

Remove the potatoes from oven and sprinkle remaining shredded cheese on top. Return them to the oven for another 4-5 minutes to melt the cheese on top of the potatoes. Remove from oven and serve warm.