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Southwestern twice baked potato

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Ingredients

  • Russet potato
  • Olive oil
  • Salt
  • Pepper
  • 1 tbsp Butter
  • 1 tbsp Diced jalapeño + a few slices for topping
  • 3 tbsp Grated spicy cheddar
  • 1 tbsp Cream Cheese
  • 2 Slices of bacon
  • Chives for topping

Instructions 

  • Preheat oven to 425. Coat potato in oil and season with salt and pepper. Using a fork, pierce the potato. Bake in the oven for about an hour or until potato is softened enough to stick through with a fork.
  • Meanwhile, add bacon to a skillet. Cook until desired crispiness. Transfer to a paper towel lined plate.
  • When potatoes are soft and done, scoop out the middle of the potato, being careful to not break through the bottom of the skin. Bump oven up to broil. 
  • Add the potato middles to a bowl with jalapeño, spicy cheddar, cream cheese, and 1 tbsp butter to a bowl and mix until creamy and combined. Add back into the potato. Break bacon into bits and add to potato. Top with sliced of jalapeño. 
  • Broil for about 3-5 min or until the potato is browned and bubbly. Top with chopped chives and that’s it! Enjoy! 

Notes

Note: I used a Trader Joes Cheddar with scotch bonnet chili and red peppers