Crispy potatoes filled with cheese, bacon, and drizzled with creamy sauce.
Course Appetizer, Side Dish, Snack
Keyword Cheese, Crispy, Easy, Potatoes, Quick,
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1/2cupsharp cheddar cheeseshredded
2stripsturkey baconcooked crisp
2stripsapplewood baconcooked crisp, reserve the fat
1/4 largejalapeño pepperfinely chopped
Scrub potatoes, dry them, and rub them generously with vegetable oil. Place the potatoes on a racked oven pan, and bake them at 350° until they are soft in the middle. Check the potatoes by sticking a toothpick into them; if it comes out easily and clean, they are ready.
Remove the potatoes from the oven and allow them to cool so you can handle them. Once cooled, slice the potatoes into halves, and scoop out the centers.
Rub each potato generously with cooled reserve bacon fat, both inside and out. Place the potatoes back on the baking rack and place them into a 400° oven, baking them until the skin is crispy.
In a small bowl combine the onion, jalapeño pepper, sour cream, and chili verde sauce and stir well.
Remove the potato skins from the oven and fill them with equal parts of the toppings. Drizzle the potatoes with sauce and sprinkle with parsley.