#potatoes #yummy

Jalapenos Popper Loaded Potatoes

Material (checklist):

• 4 Potatoes Large cake, stabbed several times with a fork
• 9oz / 250g Streaky Bacon, cooked & chopped
• 5.3oz / 150g Cheddar, grated
• 5.3oz / 150g Cream Cheese
• 3 Fresh, deseeded & finely chopped jalapenos (see note)
• 2 tablespoons Butter
• 1/2 teaspoon Garlic Powder
• Black salt & pepper
• Olive oil
• Sour Cream, to be served
• Fresh leeks, to be served

Instructions:

1. Coat the potatoes with olive oil and a little salt and pepper. Place it in the oven at 356f / 180c for 60-70mins, or until it is tender and the golden fork.
2. After it's cool enough to handle, cut the top (3/4 top) and take most of the middle, leaving a thin wall to keep the potatoes firm.
3. Combine the filling with cream cheese, garlic powder, butter, a pinch of salt and pepper (to taste) and a large portion of cheddar, bacon & jalapenos (save a few up).
4. Evenly divide the contents between your potato skins, then add the rest of your cheddar, bacon, and jalapenos. Place it back in the oven at 430f / 220c for 15 minutes or until the cheese turns nice and crispy.
5. Serve with a spoonful of sour cream and sprinkle with chives.

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