Bacon & Jalapeno Baked Potato With Cream Cheese Filling
1/2 lb Bacon, thin sliced
1 Shallot, minced
1 Jalapeno, seeded & minced
2 Garlic cloves, minced
4 Russet or Idaho potatoes
Kosher salt, to taste
Black pepper, to taste
4 tbsp Butter, room temperature
4 oz Cream cheese, room temperature
1.5 cups Cheddar cheese
Sour cream & chives, for garnish

Preheat the oven to 400 degrees F.

Place the potatoes into the microwave for 4 minutes. Flip them and then cook for an additional 4 minutes. Continue until the potatoes are soft. Remove from the microwave and let cool.

Heat a large skillet over medium-high heat and add in the bacon. Cook until crispy. Remove half of the bacon to a paper towel-lined plate. With the remaining bacon in the pan, add in the shallots, jalapenos and garlic. Cook until translucent, about 4 minutes, and then remove all from the heat.

Cut the potatoes in half and scoop out the inside into a large bowl. Place the potato skins onto a sheet pan and set aside. Add the butter, cream cheese, and 1 cup of the cheese to the bowl with the potato filling. Top with the bacon and jalapeno mixture and season with salt and pepper. Stir to combine.

Evenly distribute the filling between the potato skins. Top with the remaining cheese and bacon and place into the oven. Bake for 25 minutes until crispy around the edges and hot all the way through. Garnish with chives and sour cream and serve.

Bacon just makes everything better! With this twice-baked recipe, turn your potatoes into a creamy and decadent meal with bacon, jalapeno and garlic and a cheddar-cream cheese filling. And it;'s taken to another level when it all gets crispy in the oven.