Ingredients
Scale
- 4 medium sized potatoes
- 8 ounces cream cheese
- 4 slices bacon, cooked and chopped (reserve some for garnish)
- 4 jalapeño peppers
- 2 green onions chopped.
- 1 C shredded cheese (reserve some for garnish)
- 2 tbsp butter
Instructions
- Heat oven to 400°F.
- Pierce potatoes with a fork and bake potatoes until done (about 45 minutes )
- While potatoes are cooking, place whole jalapeño peppers over open flame on stove and turn until skin is completely black.
- Rinse peppers under cool water and rub until skin has been removed.
- Seed and dice peppers into 1/8" pieces.
- Allow potatoes to cool (can be used up to 4 days later)
- Cut potatoes in half. Remove 3/4 of the potato "meat" and place in a mixing bowl.
- Combine potato with jalapeños, cream cheese, shredded cheese, green onions, bacon and butter.
- Mix until well-combined.
- Take potato skins and fill with potato mixture and place on baking sheet,
- Place in 350°F oven and bake for 20 minutes.
- Remove and garnish with bacon and cheese.
- Serve with sour cream.
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 285
- Sugar: 2.8 g
- Sodium: 305.6 mg
- Fat: 20 g
- Carbohydrates: 19.2 g
- Protein: 7.8 g
- Cholesterol: 50 mg