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Jalapeño Popper Loaded Potatoes

Ingredients:


  • 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


Instructions:

  1. 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.
  2. Once cool enough to handle, slice off the top (3/4 of the way up) and scoop out most of the centre, leaving a thin wall to keep the potato sturdy.
  3. 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).
  4. 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.
  5. Serve with a dollop of sour cream and a sprinkle of chives.


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