Recipe from the Week

I love potatoes! Mashed, baked or any other way, I think potatoes are a key diet staple. This week we tried Jalapeño popper loaded potatoes! YUM. So good I wanted to make it again the next day. They are very easy to make. The hardest part is waiting for them to cook!

Recipe

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INGREDIENTS:

• 4 Large baking Potatoes
• 5 pieces of Bacon, cooked + chopped
• 3/4 cup Cheddar Cheese, shredded
• 1/2 cup Cream Cheese
• 1 Jalapeños, finely diced
• 2 tbsp Butter
• 1/2 tsp Garlic Powder
• Salt
• Black Pepper
• Olive Oil
• Sour cream, optional

DIRECTIONS:

1) Preheat oven to 350°.

2) Poke potatoes a couple times with a fork. Place on baking sheet and drizzle potatoes with olive oil and a pinch of salt and pepper.

3) Place in oven for 60-70 mins.

4) Once cool enough to touch, slice off the top by turning potato on it’s side and cutting off a 1/4 of an inch.

5) Scoop out most of the insides (with a spoon) placing it into a large bowl, leaving a thin layer to help keep the sides of the potato up and sturdy.

6) In the large bowl combine the potato filling with cream cheese, garlic powder, butter, salt and pepper, 1/2 cup of cheese, and most of the bacon and jalapeño (saving some for the top).

7) Use a masher to mash it all together.

8) Evenly divide the filling among the potatoes. Packing the filling down, so the potato skins are full.

9) Add remaining 1/4 cup of cheese, bacon and jalapeños over the top of each potato.

10) Place back in oven at 425° for 15 mins, or until the cheese is nice and crispy,

11) Serve with sour cream and chives on top if you would like!

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