What happens when you combine Jalapeno Poppers with Potato Skins? You get these amazingly good Jalapeno Popper Potatoes, the perfect side dish for any occasion. You will find red potatoes, onions, bacon, and jalapenos at the market this week!
- 3 slices bacon chopped
- ½ onion chopped for ½ cup
- 2 to 4 jalapeno sliced
- 4 lb red potatoes scrubbed and quartered
- 1 cup sour cream
- 8 oz cheddar cheese (shredded) 2 cups
- salt
- black pepper
In a large skillet over medium heat, cook the bacon, onion and jalapenos until the bacon is crisp and the onions and peppers are tender. Drain on paper toweling and set aside.
In a large pot of boiling water, cook the potatoes until fork tender, about 20 minutes. Drain.
Preheat the oven to 350 degrees. Grease a 9×13 baking dish with nonstick cooking spray.
In a large mixing bowl combine the potatoes, sour cream, and 1 cup shredded cheese. Season to taste with salt and pepper. Spoon this mixture into the prepared baking dish.
Cover the potato mixture with the reserved cup of shredded cheese as well as the jalapeno bacon mixture.
Bake for 30 to 45 minutes or until the cheese is melted and the potatoes are hot.
