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Categories:
cream cream cheese butter Romano cheese Four-Cheese bacon green onions garlic pepper Cajun seasoning Four-Cheese sour cream
Viewed: 4 - Published at: 3 years agoIngredients
- 18 to 20 small golf ball sized red potatos.
- 1/4 cup cream, heavy, light or half and half
- 2 tbsp sharp cheddar,cheese, shredded
- 2 tbsp cream cheese
- 1 tbsp butter, salted or unsalted at room temperature
- 1/4 cup romano cheese, grated
- 1 tbsp Italian four cheese blend, shredded
- 4 slices of bacon, cooked until very crisp, drained and crumbled
- 2 sliced green onions
- 1 garlic clove, minced
- 1/4 tsp pepper and salt to taste
- 1/4 tsp cajun seasoning
- 1/4 lb sliced italian four cheese blend
- 1 recipe roasted jalapenos, recipe attached in direction step #5
- 1/2 cup or more sour cream
Method
- Preheat oven to 425.
- Prick potatoes with a skewer and place on baking pan in single layer and bake until tender about 20 to 30 minutes.
- Remove from oven and cool.
- The cooler they are the easier to hollow them out.
- Carefully cut thin slice of top of potatoes and scoop out as much potatoes pulp as possible but leaving a sturdy shell.
- Put potato pulp in a bowl and mash with cream, cheeses, pepper, green onion,butter, garlic, and cajun seasoning fold in bacon
- In a Dutch oven or deep heavy pan heat oil to 350.
- Fry hollowed out potatoes shells until golden and crisp.about 4 to 5 minutes.
- Do not crowd..
- Remove to a rack to drain.
- Fill each potato with mashed potatoes mixture..Put a piece of the sliced four cheese blend on top.
- Top.the cheese with a slice or piece of the roasted jalapeno.
- Recipe attached below
- Preheat oven to 425.
- Spray a baking pan large enough to hold potatoes in one layer.. Place filled potatoes on prepared pan and bake until hot about 15 to 18 minutes.
- Serve hot with sour cream
