Spicy Cheddar and Tomato Twice Baked Potatoes

I wasn't joking when I said I was on a potato kick a few weeks back. Here's another way to make a twice baked potato, this time with tomatoes, hot peppers, and cheddar cheese!


Spicy Cheddar and Tomato Twice Baked Potatoes

Ingredients:
2 baking potatoes
1/2 thinly sliced long hot pepper
1 small diced onion
1 cup shredded cheddar cheese (plus a little more to top potatoes)
2 cloves minced garlic
1 handful cherry or grape tomatoes
1/4 cup heavy cream
1 tbsp oil
salt and pepper to taste

Directions:

Bake potatoes in a 425 degree pre-heated oven for 45 minutes. In the mean time, cook onion and garlic in a skillet until onions turn translucent and garlic starts to brown. Set aside. 

Once the potatoes are done remove them from the oven and let cool until capable of being handled. Once cooled cut potatoes lengthwise and scoop out inner flesh into bowl, leaving the skins intact. Add cheese, cream, onions, garlic, and peppers to the potato flesh. Mix together with a fork and add salt and pepper to taste. Cut tomatoes in half and gently fold into potato mixture. Then scoop mixture into potatoes skins. Top with remaining cheese.Bake stuffed potatoes on a cookie sheet for an additional 15 minutes. Remove from oven and serve.