Pepper Jack and Cream Cheese Stuffed Potatoes

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 2 tbsp Chives or scallions
  • 4 Russet potatoes, medium to large

• Baking & Spices

  • 1 Salt and fresh black pepper

• Dairy

  • 4 tbsp Butter
  • 4 oz Cream cheese
  • 1/3 cup Milk or half & half
  • 1 1/2 cups Pepper jack cheese

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 4 medium to large russet potatoes, scrubbed clean
• 4 slices bacon
• 4 tablespoons butter
• 1/3 cup milk or half & half, plus more if needed
• 4 ounces cream cheese, softened
• salt and fresh black pepper
• 1 + 1/2 cups shredded pepper jack cheese
• 2 tablespoons chopped chives or scallions, divided

Directions

• Preheat the oven to 400 degrees F. Poke the potatoes a few times with a fork then wrap in aluminum foil. Bake until a fork goes into them easily about 1 hour.
• Line a small baking pan with aluminum foil and lay down the bacon in a single layer. When the potatoes are cooked turn the heat down to 375 degrees F. and cook the bacon until crispy 8 - 14 minutes. Drain on a paper towel-lined plate.
• When the potatoes are cool enough to handle use a grapefruit spoon to scrape the insides out leaving a border of them around the edges - dont scrape it right down to the skin - put it in a large bowl.
• Add the butter, milk, cream cheese and 3/4 teaspoon salt and 1/4 teaspoon black pepper to the bowl. Mash with a potato masher or with a hand mixer on low speed until combined. If the mixture seems too thick add more milk.
• Crumble or chop the bacon and add half to the potatoes with 1 cup of the cheese and 1 tablespoon of the chives or scallions. Taste and season with more salt and pepper if needed.
• Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and fill them with the potatoes. Sprinkle the remaining 1/2 cup cheese on the tops.
• Bake 20 minutes. To serve sprinkle with the remaining bacon and chives.