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
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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.
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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.
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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.
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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.