JALAPEñO POPPER TWICE-BAKED POTATOES

Jalapeño Popper Twice-Baked Potatoes image

Provided by By Cheri Liefeld

Time 1h40m

Yield 4

Number Of Ingredients 10

2 to 3 russet baking potatoes
1/4 cup 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup butter, softened
1/4 cup low-fat (1 %) milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices bacon, crisply cooked, crumbled
1 jalapeño chile, roasted, seeded and finely chopped
1 cup shredded Cheddar cheese (4 oz)
1 jalapeño chile, cut in thin rings

Steps:

Heat oven to 400°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.
Bake 1 hour or until tender when pierced with fork. Cool slightly.
When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out inside of each half into medium bowl, leaving thin potato shell on each. Set shells aside. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add cream cheese, butter, 2 tablespoons of the milk, the salt and pepper; stir or beat until smooth and fluffy. If needed, add more milk. Stir in bacon, chopped chile and 1/2 cup of the cheese.
Fill potato shells with mashed potato mixture; place on ungreased sheet. Sprinkle remaining 1/2 cup cheese and arrange a few chile rings on top of each half.
Bake 20 minutes or until cheese is melted and potatoes are hot.

Nutrition Facts : ServingSize 1 Serving