Jalapeno Baked Potato

Preheat oven to 400 degrees Scrub potatoes clean and then poke each potato with fork several times and place on a baking sheet. In a large skillet over medium heat cook the bacon onion and jalapenos until the bacon is crisp and the onions and peppers are tender.

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Grease a large baking dish 9x13.

Jalapeno baked potato. Microwave until a fork can be easily inserted into them. In a large pot of boiling water cook the potatoes. Wrap each potato individually and place on a baking sheet.

Ingredients 4 boiling potatoes 2 cups milk 3 tablespoons flour 1 teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon garlic powder 1 cup shredded sharp Cheddar cheese 1 4 ounce can diced jalapeno peppers 1 2 ounce jar chopped pimentos drained. In a large mixing bowl combine the potato 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. Or just until tender.

Cook in the oven at 400 degrees for 1 hour and 15 minutes. 2 Cook potatoes in boiling water in saucepan 20 min. Rub the olive oil on the potatoes and salt generously with kosher salt.

When the butter has melted add the bell pepper onions and garlic and saute them until they are softened. Stir in the pimientos the jalapenos and the jalapeno. In a large bowl combine the frozen potatoes diced jalapeno salt pepper paprika evaporated milk cream cheese cheddar cheese and pepper jack cheese.

Warm the butter and oil in a sacuepan over medium heat. Brush olive oil on each potato and sprinkle with sea salt on each side. Bake 1 hour or until fork tender.

Place flesh in a large bowl along with mayo sour cream cream. Cut each potato in half lengthwise and scoop out the flesh leaving enough to allow the potato to maintain a boat shape. Check the potatoes at 1 hour and gently squeeze them.

Scoop out your potato and mix on all ingredients. Spread the potato mixture. When removed let cool until barely warm so it is more easy to scoop out the potato into your mixing bowl saving your potato skins.

Drain on paper toweling and set aside. Heat oven to 350F. Evenly divide the filling among your potato skins then top.

Wash potatoes and poke holes in them on the top for venting.

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