Twice-Baked Potatoes | Recipe Cart

Ingredients

• 3 large russet potatoes (about 10 to 12 ounces each)
• Extra-virgin olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 1/2 cup sour cream
• 1/4 cup half-and-half or milk
• 4 tablespoons unsalted butter, at room temperature
• 1 1/2 cups shredded Gruyere cheese
• 3 tablespoons pickled jalapenos, chopped
• 2 scallions, chopped