Bacon Jalapeño Twice baked Potatoes

• Gluten free

• Meat

  • 6 pieces Bacon, cooked

• Produce

  • 1 Green onions
  • 3 Jalapenos
  • 4 Russet potatoes, large

• Baking & Spices

  • 1 Kosher salt/pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Cheddar, sharp
  • 8 oz Cream cheese
  • 1/2 cup Pepper jack
  • 1 Sour cream

Found on butteryourbiscuit.com

Description

Ingredients

• 4 large russet potatoes
• 2 tablespoons olive oil
• ½ cup butter
• 8 oz cream cheese
• 3 jalapenos finely diced
• 6 pieces cooked bacon chopped
• ½ cup shredded sharp cheddar (plus more for garnish)
• ½ cup shredded pepper jack (plus more for garnish)
• Kosher salt/pepper
• sour cream
• green onions

Directions

• Preheat oven to 400 degrees
• Scrub potatoes clean and then poke each potato with fork several times, and place on a baking sheet. Rub the olive oil on the potatoes and salt generously with kosher salt. Bake 1 hour or until fork tender.
• Remove potatoes from oven and reduce heat to 350 degrees
• When potatoes are fully cooked, slice each potato in half, scoop out the inside and place into a bowl. Add butter, jalapenos and cream cheese and mix together until combined. Mix in cheddar and pepper jack cheese. Salt and pepper to taste.
• Add potato mixture back into the potato skins, add diced bacon on top and sprinkle with some additional cheese. Place bake into the oven for 15 minutes to let the cheese melt.
• Top with sour cream and green onions...Enjoy!