Jalapeño Popper Twice-Baked Potatoes

Name: Jalapeño Popper Twice-Baked Potatoes
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 to 3 russet baking potatoes; 0 teaspoons freshly ground black pepper; 59 milliliters butter, softened; 4 slices bacon, crisply cooked, crumbled; 1 jalapeño chile, cut in thin rings; 1 jalapeño chile, roasted, seeded and finely chopped; 59 milliliters low-fat (1 %) milk; 1 teaspoons salt; 113 grams cup shredded Cheddar cheese

You can never have too many side dish recipes, so give Jalapeño Popper Twice-Baked Potatoes A mixture of salt, jalapeño chile, cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet.

Instructions

Heat oven to 400F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.

Ingredients you will need

Potato

Equipment you will use

Oven

Bake 1 hour or until tender when pierced with fork. Cool slightly.

Equipment you will use

Oven

When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out inside of each half into medium bowl, leaving thin potato shell on each. Set shells aside. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.

Ingredients you will need

Potato

Pasta Shells

Equipment you will use

Hand Mixer

Potato Masher

Bowl

Add cream cheese, butter, 2 tablespoons of the milk, the salt and pepper; stir or beat until smooth and fluffy. If needed, add more milk. Stir in bacon, chopped chile and 1/2 cup of the cheese.

Ingredients you will need

Salt And Pepper