bacon + gouda + jalapeño twice baked potatoes : a small batch recipe for two
the BEST twice baked potatoes that are a little spicy, and loaded with flavor. the perfect side dish for any grilled dinner!
Servings: 2 people
- 1 large russet potato
- 2 Tbsp. unsalted butter
- 1/4 cup sour cream
- 1/3 cup shredded smoked gouda plus more for topping
- 1 Tbsp. minced jalapeno fresh
- 2 strips chopped crispy bacon (= 2 Tbsp.)
- 1/4 tsp. garlic powder
- 1/2 tsp. cracked black pepper
- 1/4 tsp. sea salt
- 1/2 tsp. seasoned salt
In a medium bowl, combine all ingredients except the potato.
Cook your potato in the oven or microwave until soft in the center. (Just as you would a baked potato). Slice the potato in half lengthwise, and scoop out the centers, adding them directly into your bowl of other ingredients.
Thoroughly mix everything together. Divide the mixture between the two empty potato halves, and top with a small handful of shredded smoked gouda.
Broil on low for about five minutes, or until the tops are bubbly and brown. (The potatoes should still be warm from the baking process! If they need a little heat, just pop the oven to 350 for 10-15 minutes until they're heated to your preference.)
Top with sliced jalapeño and chopped chives for garnish. Serve hot!
Serving: 1twice baked potato | Calories: 353kcal