Pepper Jack Potatoes
I was craving potato skins. You know the kind that they have a restaurants with bacon & cheese? Well, unfortunately I didn’t have any bacon in the house (I know that’s terrible right?). I created these Pepper Jack Potatoes as a side for dinner and I was pretty happy with how they came out.
Ingredients & Directions:
- 4 Potatoes
- 1/4 C Diced Onions
- 1 C Shredded Pepper Jack Cheese
- Salt & Pepper
- 1/2 tsp Dill Weed (I would have used Rosemary if I had it)
- 1/2 C Milk (add more if mixture is too thick)
- 8 T Butter (I’m getting all Paula Deen on you!)
- 1/2 C Cheddar Cheese (not pictured) for topping
Preheat oven to 400 degrees. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender and cooked through. Remove from the oven and allow to cool on a rack for 15 minutes. Once cooked & cooled, cut potatoes in half and hollow them. Put all the scooped out potato in a large bowl or food processor.
Mix potato, onion, pepper jack cheese, milk, dill, butter, salt, & pepper until well blended.
Scoop mixture into hollowed potatoes. I cooked them on a pan with aluminum foil so it would be easier to clean later.
Sprinkle cheddar cheese over potatoes.
Broil until the cheese is melted, bubbling and beginning to brown, about 3 minutes. Remove potatoes to platter, sprinkle with parsley (chives are popular too) and serve immediately.
Mia (My mother’s cat) was staring longingly at the potatoes. I don’t blame her, but we didn’t share.
(Steven)
