Jalapeño Popper Loaded Potatoes


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


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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 center, 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.
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