INGREDIENTS
- 3 large Idaho potatoes
- ¼ cup melted butter
- ¼ cup sour cream
- ½ cup milk
- 1 jalapeno, seeded and diced
- 1 cup of shredded cheddar
- 6 slices cooked bacon, chopped
- dried chives
- coarse sea, or kosher, salt and pepper
- garlic powder
- olive oil
INSTRUCTIONS
- Clean each potato and rub with 1 tablespoon of oil. Generously sprinkle with salt, pepper and garlic powder. (I usually do about a teaspoon of each on each potato.)
- Wrap in foil and bake at 425 for 45 minutes to one hour.
- When cooked all the way through, remove from oven and allow to cool.
- Slice each potato lengthwise and scoop out the inside and place in a medium size bowl, leaving about a ¼ inch border around the skin.
- To the scooped potatoes, add sour cream, milk, and melted butter. With a mixer, mix on medium until potatoes are creamy. Stir in jalapenos, half the cheese and half the bacon.
- Scoop the potato filling back into the potato skins and sprinkle with the remaining cheese. Bake at 350 for 15 minutes until cheese is bubbly and brown. Sprinkle with bacon and chives.
Source : allrecipes.com