When two worlds impact – Twice Baked Potatoes stacked with a creamy fantastic Jalapeño Popper filling. Nourishment comas have never been more delicious! What’s more, by delicious I mean if you’re on an eating regimen or any sort of wellbeing kick, exist browser now. This will hurt your waistline in ways incomprehensible. Every other person, tail me. You’re in for a treat.
- Salt & Black Pepper
- 5.3oz / 150g Cream Cheese
- 1/2 tsp Garlic Powder
- 5.3oz / 150g Cheddar, grated
- 3 fresh Jalapeños, deseeded & finely diced (see notes)
- Olive Oil
- Sour Cream, to serve
- 2 tbsp Butter
- 4 large Baking Potatoes, stabbed a few times with a fork
- 9oz / 250g Streaky Bacon, cooked & chopped
- Fresh Chives, to serve
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.
Jarred/pickled Jalapeños are NOT suitable for this recipe. I have tried and the brine soaks into the potato and gives an odd taste at the end.
- Category: MAIN COURSE
- Cuisine: AMERICAN
Keywords: Jalapeño Popper Loaded Potatoes