Brad's great for any BBQ sides

Name: Brad's great for any BBQ sides
Cuisine: American
Ingredients: 6 large baked potatoes; 1/2 lb bacon, chopped and cooked until just crispy; 1 cup shredded cheddar; 1 cup shredded mozzarella; 6 scallions, sliced thin; Garlic powder, smoked paprika, black pepper, and sea salt; 6 tbs butter; Whole milk; 18 large jalapeños, cut in half and seeds removed; 16 Oz cream cheese, room temp; 3 cloves minced garlic; White pepper, smoked paprika, 1/2 tsp each; 1 small can crushed pineapple; 1-1 1/2 lbs thin sliced bacon

wingmaster835 @wingmaster

Sequim Washington

Twice baked potatoes and smoked jalapeño poppers. I put quite a bit of smoked paprika in the potatoes to give a good smoky flavor, but be sparing in the peppers they will have plenty of smoky flavor. The pineapple in the peppers adds a unique dynamic to the dish.

wingmaster835 @wingmaster

Saved

Ingredients

For the potatoes
6large baked potatoes
1/2 lbbacon, chopped and cooked until just crispy
1 cupshredded cheddar
1 cupshredded mozzarella
6scallions, sliced thin
Garlic powder, smoked paprika, black pepper, and sea salt
6 tbsbutter
Whole milk
For the jalapeños
18large jalapeños, cut in half and seeds removed
16 Ozcream cheese, room temp
3 clovesminced garlic
White pepper, smoked paprika, 1/2 tsp each
1small can crushed pineapple
1-1 1/2 lbsthin sliced bacon

Saved

Steps

1

For the potatoes, cut baked potatoes in half. Spoon out all of the insides so you have just a little potato around the skins. Place in a large mixing bowl.
2

If potatoes are warm add butter, if cold melt butter and add. Add rest of ingredients except seasoning and milk.
3

With a hand mixer, mix filling on low speed. While mixing, slowly add milk until mixture is smooth and creamy. Season to taste.
4

Spoon mixture back into potato skins. Bake at 350 until potatoes are slightly browned on top.
5

For the jalapeños, mix all ingredients in a mixing bowl except jalapeños and bacon.
6

Spoon mixture into jalapeños and wrap with a whole slice of bacon. Place on smoker racks.
7

Smoke at 150-175 degrees under heavy smoke for 2 hrs. Remove and place in a baking dish. Finish in the oven until bacon is crisp and peppers are tender.
8

Serve with your favorite BBQ meal. Enjoy.

Saved

Cooksnaps

Saved

wingmaster835 @wingmaster

on April 21, 2019 19:44

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.