12 February, 2019
Twice Baked Potatoes
3 large Russet potatoes
1 Tablespoon sea salt
6 strips bacon
2 jalepeno peppers
3 green onions
4 Tablespoons butter
4 ounces cream cheese
½ cup sour cream
2 teaspoons table salt
1 cup shredded sharp cheddar cheese, divided
Preheat oven to 400°
Scrub the potatoes in cold water and pat dry. Using a fork, poke multiple holes through the potato skin, all over. Rub each potato with olive oil and place onto a baking sheet lined with parchment paper or foil. Generously sprinkle the sea salt over the potatoes. Bake for 1 hour.
Meanwhile, fry the bacon strips in a skillet over medium heat. Remove to a plate lined with a paper towel to drain.
Cut off the tops of the jaelpenos, slice in half lengthwise and remove the seeds, then dice. Put into a small bowl.
Cut off the roots from the green onions and cut into very thin slices, about halfway up the green stalks. Add to the bowl with the jalepenos.
Chop the cooked bacon into small pieces. Add to the bowl with the jalepenos. Set aside.
Take out the baking sheet with the potatoes and set aside to cool for about 5 minutes.Reduce the oven temperature to 350°.
Slice the potatoes in half lengthwise. With a spoon, carefully scoop out the potato insides and put into a large bowl. Place the skins back on the baking sheet.
Roughly mash the potatoes and add the butter, cream cheese and sour cream. Add the table salt and stir in the jalepenos, green onions and bacon. Fold in about ½ cup of the cheddar cheese.
Using a large spoon, scoop the potato mixture back into the skins. Sprinkle the remaining cheddar cheese over the tops.
Bake for 20 minutes. Serve warm.