JALAPENO POPPER LOADED POTATOES #DINNER #POTATOES
At the point when two universes impact – Twice Baked Potatoes stacked with a velvety marvelous Jalapeño Popper filling. Nourishment trance states have never been increasingly delightful!
What's more, by flavorful I mean in case you're on an eating routine or any kind of wellbeing kick, exist program now. This will hurt your waistline in manners incredible. Every other person, tail me. You're in for a treat.
Stacked Baked Potatoes
It wasn't too some time in the past I transferred my Mini Twice Baked Potatoes, however 'not very long' is just excessively long. I expected to go greater.
Welcome to the stage – Jalapeño Popper Loaded Baked Potatoes.
I know, I know. I'm slobbering as well.
Before we dive into the subtleties, let me give you a speedy once-over of how simple these are to make.
INGREDIENTS
4 large Baking Potatoes, stabbed a few times with a fork
9oz / 250g Streaky Bacon, cooked & chopped
5.3oz / 150g Cheddar, grated
5.3oz / 150g Cream Cheese
3 fresh Jalapeños, deseeded & finely diced (see notes)
2 tbsp Butter
1/2 tsp Garlic Powder
Salt & Black Pepper
Olive Oil
Sour Cream, to serve
Fresh Chives, to serve
INSTRUCTIONS
- Coat potatoes in a drizzle of olive oil and a good pinch of salt and pepper. Place in the oven at 356f/180c for 60-70mins, or until deep golden and fork tender.
- Once cool enough to handle, slice off the top (3/4 of the way up) and scoop out most of the centre, leaving a thin wall to keep the potato sturdy.
- Combine the filling with cream cheese, garlic powder, butter, a good pinch of salt and pepper (to taste) and most of your cheddar, bacon & jalapeños (save some to top).
- Evenly divide the filling among your potato skins, then top with your remaining cheddar, bacon and jalapeños. Place back in the oven at 430f/220c for 15mins or until the cheese turns nice and crispy.
- Serve with a dollop of sour cream and a sprinkle of chives.
For more detail: http://bit.ly/2JDxxNd
