Jalapeno Potato Poppers #SundaySupper

• Gluten free

• Meat

  • 6 slices Bacon

• Produce

  • 1/4 cup Jalapeno
  • 15 Red potatoes (approximately 1 pound, small

• Dairy

  • 1 cup Cheddar cheese
  • 4 oz Cream cheese

Found on mindyscookingobsession.com

Directions

• Preheat oven to 400°.
• Wash potatoes and dry with a paper towel. Poke each potato once or twice with a fork. Place on a foil lined baking sheet and bake for 30-35 minutes or until tender.
• While potatoes bake, cook and crumble bacon, dice 1/4 cup jalapenos and cut 30 thin slices.
• Let cool enough to handle. Cut each potato in half, scoop out insides with a melon baller, leaving a thin layer of potato close to the skin. Place inside of potato in a medium bowl.
• Add cream cheese, bacon, and jalapenos to the potato, mix well.
• Divide filling among potato halves. Top with cheddar cheese and one jalapeno slice; bake for 20 minutes.
• Serve warm.