Jalapeno Cheddar Skins (Edit recipe)

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Who doesn't love good tater skins? I love mine with loads of cheese, and some jalapeno for that welcome kick that keeps you coming back for that creamy goodness.

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PREP TIME

20 minutes

COOK TIME

1 hour and 25 minutes

INGREDIENTS

8

Serves: 2

Ingredients

2 whole Potatoes, Russet, Large, dressed in EVOO, salt, pepper, and pepper flakes
.5 cup Cream Cheese, Whipped, Jalapeno Cheddar If Available
2 Tbsp Butter, Unsalted, room temp
.5 cup Heavy Cream (Whipping Cream), room temp
.66 cup Aged Cheddar Cheese, White or Orange
2 whole Jalapeño Pepper, 1 sliced, 1 diced
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 F
Scrub the taters thoroughly and dry them off. Pierce them multiple times with a fork and get them on a parchment lined baking sheet. Rub them down with oil and season liberally with salt, pepper, and pepper flakes. Bake 1 Hour + until crisp outside and perfectly fluffy and cooked inside. Remove and cool until you can carefully handle them but don't let them cool too much!
Slice them in half lengthwise. Cup the potato in one hand and use a spoon to carefully remove the flesh in to a mixing bowl. Scrape as best you can to get all of the potato flesh out without screwing up the skin. Return the skins the baking sheet, scooped side up. Spray them with cooking spray and place them back in to the oven for 6 - 8 minutes until crispy.
In the meantime, add the whipped cream cheese, cream, butter, diced jalapeno, 1/2 C of the cheddar to the bowl with the potatoes. Mash everything together until combined and nice and creamy. Season to taste with salt & pepper.
Remove the skins from the oven and set them on to a wire cooling rack. Add your potato filling to a piping bag with an open tip, make sure it's wide. Pipe the filling in to the skins, splitting it between the four of them. Alternately, you can do so with a spoon if you do not have a piping bag.
Top each tater with the reserved cheddar and a couple slices of jalapeno. Return them to the oven for another 6 - 8 minutes until cheese is melted and slightly browned. Remove once again and set on to a wire rack.
Serve the skins with a drizzle of sauce, additional grated cheddar, and fresh parsley if desired. ENJOY!

Notes

Garnish - Here's a few suggestions!
Sour Cream, Parsley, Shredded Cheddar

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	922
Fat:	68 g
Carbohydrates:	45 g
Protein:	36 g
Cholesterol:	152 g
Sodium:	1080 mg
Fiber:	7 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.