Twice Baked Red Potatoes With Roasted Jalapeno |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe came from Chef Jon Bonnell, whom is the executive chef of Bonnell's Restaurant in Fort Worth, Texas. I love these little potatoes but boy howdy, the little potatoes can pack a big kick if you are not careful making sure to fully de-seed the jalapenos after blackening and peeling the skin before adding to the potato mixture. Read more . I learned the hard way so now I pay attention! Recipe for my record. Ingredients:
5 pounds baby red potatoes |
2 fresh jalapeno peppers |
3 t. butter |
1/2 c. sour cream |
3 strips bacon, cooked & chopped |
1/2 t. salt |
1/2 t. freshly ground black pepper |
3 chopped scallions, green parts only |
1/2 c. grated cheddar cheese |
Directions:
1. Boil the potatoes in water for 15 minutes. Remove the potatoes and set aside for 10 minutes. Slice potatoes in half and scoop the flesh into a large bowl; save skin boats. In a saucepan, warm the butter, sour cream, salt and pepper. Add the warmed mixture to the potato flesh and set aside. Roast the jalapenos until the skin is black on all sides, then place in a Ziploc bag to rest for 10 minutes so the skin fully lifts off the pepper. Peel off the black skins and remove the seeds and stem. Chop the roasted jalapenos and scallions and combine with the potato flesh. Spoon or use a Ziploc bag with hole cut into corner to pipe filling into shells. Top each with grated cheese & bacon and bake in the oven at 325 degrees F. for 10 minutes. Garnish with thin slices of jalapeno.
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