Jalapeno Baked Potato

Spread the potato mixture. Place flesh in a large bowl along with mayo sour cream cream.

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Heat oven to 350F.

Jalapeno baked potato. Brush olive oil on each potato and sprinkle with sea salt on each side. Wrap each potato individually and place on a baking sheet. In a large bowl combine the frozen potatoes diced jalapeno salt pepper paprika evaporated milk cream cheese cheddar cheese and pepper jack cheese.

Preheat oven to 400 degrees Scrub potatoes clean and then poke each potato with fork several times and place on a baking sheet. Or just until tender. Drain on paper toweling and set aside.

When the butter has melted add the bell pepper onions and garlic and saute them until they are softened. Evenly divide the filling among your potato skins then top. Bake 1 hour or until fork tender.

Rub the olive oil on the potatoes and salt generously with kosher salt. In a large mixing bowl combine the potato filling with cream cheese garlic powder butter a good pinch of salt and pepper to taste and most of your cheddar bacon jalapeños save some to top. Wash potatoes and poke holes in them on the top for venting.

Check the potatoes at 1 hour and gently squeeze them. In a large skillet over medium heat cook the bacon onion and jalapenos until the bacon is crisp and the onions and peppers are tender. Scoop out your potato and mix on all ingredients.

Microwave until a fork can be easily inserted into them. Stir in the pimientos the jalapenos and the jalapeno. 2 Cook potatoes in boiling water in saucepan 20 min.

Grease a large baking dish 9x13. Warm the butter and oil in a sacuepan over medium heat. In a large pot of boiling water cook the potatoes.

When removed let cool until barely warm so it is more easy to scoop out the potato into your mixing bowl saving your potato skins. Ingredients 4 boiling potatoes 2 cups milk 3 tablespoons flour 1 teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon garlic powder 1 cup shredded sharp Cheddar cheese 1 4 ounce can diced jalapeno peppers 1 2 ounce jar chopped pimentos drained. Cook in the oven at 400 degrees for 1 hour and 15 minutes.

Cut each potato in half lengthwise and scoop out the flesh leaving enough to allow the potato to maintain a boat shape.

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