Creamy Jalapeño Popper Baked Potatoes

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Start to finish: 1 hour 20 minutes
Impresses: 4

Ingredients
4 large Idaho or russet potatoes, washed and dried
4 ounces cream cheese
6 large strips thick cut bacon
2–3 jalapeño peppers, deseeded and finely chopped
2 garlic cloves, minced
Salt and pepper, to taste
½ cup white cheddar, shredded, plus extra for garnish

Method
Heat oven to 425 F. Place potatoes on the middle rack and bake for 50 minutes, or until soft enough to easily pierce with a fork. Remove from oven and allow to cool. Adjust oven temperature to 350 F.

While potatoes are baking, set the cream cheese out to soften. Cook bacon to a crispy texture in a large skillet, and then allow to cool. Reserve 4 slices of cooked bacon for garnish. Finely chop the remaining 2 slices.

As the potatoes cool, add softened cream cheese, chopped bacon, chopped jalapeños, minced garlic, salt and pepper to a mixing bowl. Fold together until well combined.

Once potatoes are cool enough to handle, slice off the top and scoop out the middle into the same mixing bowl. Add shredded white cheddar, and then fold together until well-combined. Spoon the potato mixture back into the potato skins.

Top with remaining bacon and additional chopped jalapeños, if desired. Bake for another 10 minutes at 350 F. Remove from oven and serve with any additional toppings or garnishes.

Notes: Avoid stinging eyes, nose and skin by handling the fresh jalapeños with disposable gloves. Or, use a plastic produce bag over your hand to provide a barrier.