Pepper Jack And Horseradish Double Baked Potatoes "Big Dunkee"
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Yellow Onion (chopped)4 tsps
Jalapeno (diced)4 tbsps
Garlic (diced)8 tbsps
Butter4 tsps
Cracked Black Pepper4 tbsps
Prepared Horseradish8 tbsps
Sour CreamDirections:
1
Preheat oven to 350 degrees F
2
Scrub potatoes well to remove all dirt
3
Pierce with a fork, rub with kosher salt and bake on a sheet pan for 1 hour
4
Meanwhile, in medium skillet over medium heat cook bacon until crisp, remove, drain on paper towels and chop
5
Remove all but 2 tablespoons bacon grease from the pan and heat over medium-high heat
6
Add onions and saute for 2 minutes
7
Stir in the jalapenos and saute for 2 minutes more
8
Add the garlic and lightly saute for 1 more minute
9
Set aside to cool to room temperature
10
Remove potatoes from oven and let cool to a workable temperature
11
Slice potatoes in half, lengthwise and remove the flesh of the potato with a spoon to a bowl
12
Mix in butter, add pepper and salt to taste
13
Reserve 8 of the skin halves, discard the other 8
14
Gently fold in the onion, jalapeno and garlic mixture into the potato
15
Combine the horseradish, sour cream, half the pepper jack cheese and the bacon; add to the potato mixture
16
Gently fold in the avocado
17
Stuff the potatoes with mixture, top with the remaining cheese and place back in the oven on a baking sheet for 20 minutes at 350 degrees F