Jalapeno Popper Loaded Potatoes
This Twice Baked Potatoes filled up using a creamy dreamy Jalapeno Popper filling. Food comas have not been delicious!
Servings 4
Calories 939kcal
Ingredients
- 250 g streaky bacon, cooked and chopped
- 4 large baking potatoes, stabbed a couple times with a fork
- 150 g cream-cheese
- 3 fresh Jalapenos, deseeded and finely diced
- 150 g cheddar, grated
- ½ tsp garlic-powder
- 2 tbsp butter
- olive-oil
- salt & black-pepper
- fresh-chives, to serve
- sour-cream, to serve
Instructions
- Coat potatoes in a spoonful of olive-oil & a pinch of pepper and salt. Set in the oven 356°F for 60-70minutes, or until deep-gold & fork tender.
- Once cool enough to handle, cut off the very top (¾ of the way up) and scoop-out of the middle, leaving a thin wall to maintain the potato hardy.
- Combine the filling with cream-cheese, garlic-powder, avocado, a pinch of salt & pepper (to taste) and nearly all of your bacon, cheddar and jalapenos (save on top).
- Evenly divide the filling one of your potato skins, then top with your staying cheddar, bacon and jalapeños. Put back into the oven 430°F for 15minutes or until the cheese seems crispy & nice.
- Serve with a dollop of sour-cream and a sprinkle of chives.
Notes
- Fresh Jalapenos - Jarred or pickled Jalapenos are not appropriate for this particular recipe. I've attempted and the brine soaks to the potatoes & supplies an odd flavor in the end.
- Spice amount - it is really hard to forecast how hot a jalapeno will be, in my experience they differ quite drastically. I have tested this recipe several occasions and discovered 2-3 (deseeded) jalapenos hits the sweet-spot. Not too hot, not too gentle. But please don't to adjust as necessary increase/decrease quantity of jalapeno to taste.