Jalapeno Cheddar Tater Skins

1/14/2024

Prep Time: 20 Min
Cook Time: Approx. 1 Hour 25 Min

Yields: 4 Skins

WHAT YOU NEED

2 Large Russet Potatoes
Olive Oil, Himalayan Salt, Cracked Pep, Pepper Flakes
1/2 C Whipped Jalapeno Cheddar cream Cheese, room temp
2 Tbsp. Unsalted Butter, room temp
1/2 C Whipping Cream, room temperature
2/3 C Old Cheddar, shredded
Himalayan Salt & Cracked Pep
2 Jalapenos, 1 diced, 1 sliced in to rounds
G A R N I S H - Sour Cream / Alternative Sauce, Fresh Parsley, Additional Cheddar

Preheat oven to 425 F
Scrub the taters thoroughly and dry them off. Pierce them multiple times with a fork and get them on a parchment lined baking sheet. Rub them down with oil and season liberally with salt, pepper, and pepper flakes. Bake 1 Hour + until crisp outside and perfectly fluffy and cooked inside. Remove and cool until you can carefully handle them but don't let them cool too much!
Slice them in half lengthwise. Cup the potato in one hand and use a spoon to carefully remove the flesh in to a mixing bowl. Scrape as best you can to get all of the potato flesh out without screwing up the skin. Return the skins the baking sheet, scooped side up. Spray them with cooking spray and place them back in to the oven for 6 - 8 minutes until crispy.

In the meantime, add the whipped cream cheese, cream, butter, diced jalapeno, 1/2 C of the cheddar to the bowl with the potatoes. Mash everything together until combined and nice and creamy. Season to taste with salt & pepper.
Remove the skins from the oven and set them on to a wire cooling rack. Add your potato filling to a piping bag with an open tip, make sure it's wide. Pipe the filling in to the skins, splitting it between the four of them. Alternately, you can do so with a spoon if you do not have a piping bag.
Top each tater with the reserved cheddar and a couple slices of jalapeno. Return them to the oven for another 6 - 8 minutes until cheese is melted and slightly browned. Remove once again and set on to a wire rack.
Serve the skins with a drizzle of sauce, additional grated cheddar, and fresh parsley if desired. ENJOY!