Jalapeno popper Hasselbeck potatoes

Name: Jalapeno popper Hasselbeck potatoes
Total time: 5400 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 medium Idaho potatoes; 2 Tablespoons olive oil; 1/2 teaspoon sea salt; 1/4 teaspoon cracked black pepper; 2 slices bacon; 1 Tablespoon pickled jalapeno; 2 ounces cream cheese; 1/2 cup cheddar cheese

Jarrod Milstead @jarrod_milstead

Jalapeno popper Hasselbeck potatoes

Jarrod Milstead @jarrod_milstead

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Ingredients

90 minutes

2 servings

2medium Idaho potatoes
2 Tablespoonsolive oil
1/2 teaspoonsea salt
1/4 teaspooncracked black pepper
2 slicesbacon
1 Tablespoonpickled jalapeno
2 ouncescream cheese
1/2 cupcheddar cheese

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Steps

90 minutes

1

Preheat oven to 350°F. Cut thin lines down the potatoes. Use two wooden spoons laid next to the potato as a guide if needed.
2

Drizzle potatoes with oil and sprinkle with salt and pepper. Bake until the potatoes are fanned out, around 60 minutes.
3

Chop bacon and cook until crispy. Drain on paper towel and set aside. Stir cream cheese and jalapenos together in bowl. Set aside.
4

Fill each slot with bacon. Cover each potato with cream cheese and jalapeno mixture then top with cheddar cheese.
5

Bake potatoes for 10 minutes then broil until cheddar cheese is browned and bubbly, around 2 minutes.