Twice Baked Jalapeno Potatoes

Scrub the potatoes well and pierce the skin several times with a fork. Coat the potatoes with olive oil and bake at 400 degrees F for one hour. Remove from oven and allow to cool for 5 minutes.

Cut each potato in half lengthwise and scoop out the pulp, leaving the shell of the skin intact.

In a large mixing bowl mash the potato pulp together with the sour cream, half of the grated cheese, butter, jalapenos and salt and pepper to taste. (You can also add chives, bacon bits, paprika or whatever you like during this step.)

Scoop the mixture back into potato shells and place the halves on a baking sheet. Sprinkle remaining grated cheese on the potato halves and brown in preheated oven 5-10 minutes at 425 degrees F.