2013 Holiday Recipe Contest 3rd Place Winner: Give Peas A Chance No Hassle(back) Potatoes

  • Chef: Katherine Davidson
  • Ready in: 30-40 minutes
  • Serves: 3-4
  • Complexity: easy
2013 Holiday Recipe Contest 3rd Place Winner: Give Peas A Chance No Hassle(back) Potatoes

Ingredients

  • 3-4 potatoes, cooked skin on and whole until fork tender but not mushy
  • 4-5 slices cooked bacon, renderings reserved (optional)
  • 2-3 jalapeno's thinly sliced into rounds/rings
  • 1/2 of a small onion thinly sliced into half moons
  • Sliced Rumiano cheese such as- Pepper Jack, Colby, or Cheddar
  • Chili powder
  • Cayenne powder
  • Garlic powder
  • Salt
  • Pepper
  • 4-6 teaspoons butter
  • Chives, dried or fresh chopped

Directions

Slice potatoes across the top. Use a wooden spoon as a guide so you don't cut through to the bottom. Keep the potatoes intact. Pour about 1+ teaspoon of butter over each potato. Make sure you get butter inside the potato. ( If you want to use the bacon renderings, stir about 2 teaspoons of that into the butter mixture.) Mix the salt, pepper, chili and garlic powder together, per taste. Sprinkle the spices on to the potatoes, make sure you get between the cut sides also. Assemble potatoes. Pair the cheese with jalapeno slices and put them in the potatoes on every other cut. Put bacon and onions in the remaining cut areas. Potatoes can be wrapped very well and frozen at this point. Or put them in the refrigerator overnight. Bake the potatoes in a 375 degree oven to heat the potatoes and melt the cheese, 15-20 minutes. Drizzle with more melted butter, if desired. Sprinkle with chives to serve.

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