Preheat oven to 375 degrees.
Put potatoes onto a foil lined baking sheet.
Drizzle some olive oil over the potatoes and use your hands to coat the oil all over the potato.
Salt and pepper the potatoes on all sides.
Bake potatoes for about an hour, or until they are done, and remove from oven
Set oven to 400 degrees.
Wait 5 minutes before handling the hot potatoes, cut potatoes in half lengthwise and, using a spoon, scoop out most of the flesh, leaving a 3/8th inch border…be sure to leave some of the flesh on the bottom part of the potato too 🙂 .
Take a pastry brush (or drizzle and use your fingers) and coat the inside flesh and around the top edges of the potato with olive oil, or you can use melted butter if you prefer.
Salt & pepper the inside of the potato.
Set back into oven for 10-15 more minutes so the skins can get a little crispier and the inside gets lightly golden.
In the meantime, mix your shredded cheeses and the sliced green onions (reserve a few green onion slices for garnish). Using two forks makes it easier.
Take out your potatoes and pile the cheese & green onion mixture into the cavities.
Top it with a slice of jalapeno and put back into the oven for 10 more minutes, until the cheese is bubbly and the jalapeno has cooked through.