Another football weekend is almost upon us. Wisconsin won last week and for the harmony in our household, I hope they win again. I have a recipe that is slightly similar to last weeks "Jalapeno Popper Dip". Another variation that is easy to prepare and does work for a tailgate party or just a football party at home.
Jalapeno Popper Twice Baked Potatoes.
2 baking potatoes
8 oz. cream cheese
1/2 cup mayonnaise
1 cup cheddar cheese, divided use
1/4 cup chopped pickled jalapeno peppers
1 fresh jalapeno chopped up(optional)
1 TBSP olive oil
1/2 cup sour cream
1/4 cup milk
Bake the potatoes in the microwave according to your settings. With oven mitts on, cut them in half the long way. Let them cool. When cooled enough to handle, scoop out potato, leaving skin intact. Do this carefully as you will need the skin to put the potato back in to. Take the olive oil and brush the outside of the potato skins, this will help them crisp up a little while baking. Mix together cream cheese, mayo, cheddar cheese, pickled jalapenos. Divide this mixture and scoop into the potato skin halves. Take the potato you scooped out and mix with milk and sour cream, mash it until it is nice a smooth. Spread this potato mixture over the cream cheese mixture in the skin, making sure to completely cover the cream cheese mixture. Sprinkle remaining cheddar cheese over and add fresh jalapeno peppers. These can be put in a foil dish and reheated right on the grill or in a 350 oven for about 20 minutes until the cheese is melted and they are nice and bubbly. I love to make these and surprise my guests with the creamy center of the potato. I hope you have enjoy them.
This is before
On Wisconsin! Anne