2tablespoonsjalapeno peppers, seeded, ribs removed and finely chopped
4large slice bacon, cooked and crumbled
1cupsharp cheddar cheese, shredded plus 2 tbsp. for topping
1⁄2teaspooncanola oil, for brushing
1⁄2cuplight sour cream (or as needed)
1largegreen onion, sliced(or as needed)
Serving Size: 1 (1077) g
Servings Per Recipe:1
Calories from Fat 161 g46 %
Total Fat 17.9 g27 %
Saturated Fat 9.3 g46 %
Cholesterol 45.2 mg 15 %
Sodium 283.9 mg 11 %
Total Carbohydrate36 g 11 %
Dietary Fiber 4.5 g18 %
Sugars 2.3 g9 %
Protein 12.9 g 25 %
Preheat oven to 400ºF. Prick potatoes with fork or pointy knife and place them on a baking sheet lined with foil. Transfer to the preheated oven and bake until tender with a slight resistance, about 45 to 55 minutes. Remove from the heat and let them cool for 10 minutes. Increase temperature to 450ºF.
Meanwhile, in a medium skillet over medium heat, add 1 teaspoons vegetable oil. When hot, add red peppers and jalapeño peppers; sauté for 2 to 2 ½ minutes or until they start to soften.
Remove from the heat and transfer mixture into a bowl. Add crumbled bacon and cheese; stir well and set aside.
Halve the potatoes lengthwise and scoop out the flesh, leaving about ½-inch on the edges to help keep their shape. In a small bowl, combine ½ teaspoons canola oil and taco seasoning. Brush flesh with oil before placing halves on the baking sheet lined with foil used earlier. Transfer to the 450ºF preheated oven and bake for 10 minutes.
Fill the potato skins with pepper mixture and return them to the oven; bake for 5 minutes. Remove and garnish the potato skins with sour cream and green onions.