Categories: Made

Ingredients

• 4 small russet potatoes
• Olive oil
• salt and black pepper, to taste
• 1 cup milk
• 2 tbsp butter
• 1/2 cup shredded sharp Cheddar
• 4 scallions, chopped
• 1/2 tbsp minced chipotle pepper
• 1/4 cup sour cream
• 6 strips bacon, cooked and crumbled
• pickled jalapenos

Directions

1. eheat oven to 400. Rub the potatoes with a bit of olive oil and lightly salt the skins. Bake for 35-40 minutes, until tender.

2. Cut the potatoes in half and, when cool enough to handle, carefully scoop out the warm flesh into a bowl. Add the milk, butter, cheese and scallions and stir with a wooden spoon until smooth. Season with salt and pepper.

3. Preheat the broiler. Carefully scoop the mashed potatoes into the hollowed-out potato halves. Top with a bit of extra cheese and place under the broiler until the tops are brown and crispy, 3-5 minutes.

4. Mix the chipotle with the sour cream and place a dollop on top of each cooked potato. Finish each with a bit of crumbled bacon and jalapenos.

Email to a friend | Print this recipe | Back