The Charter Opinions
It is my hope that those of us who love and miss our ACA baked potatoes can find some comfort in this recipe from Don’t Go Bacon My Heart and that those who aren’t the biggest fans might try this recipe and see how they compare. This recipe is not the same as what we are all used to but it comes pretty close, and will do the job for that craving we might have every now and then.
This recipe is not a fast one. (If you are looking for one of those check out my tortellini broccoli from two weeks ago.) The 60-70 minute bake time for the potatoes will require that you get started with time to spare before dinner. The one advantage of this extended cook time is that it gives you plenty of opportunity to prepare a wide variety of toppings for the dish.
This recipe is unique because there are a lot of options for making it to your own taste. You can add your family’s favorite greens for that final touch or use what you have in your fridge to save a trip to the store and these days that is always a good option.
This recipe gives a fun new spin on our ACA baked potatoes.
Ingredients – Serves 4, prep time 20 min: cook time 1hr 15 min
- 4 large potatoes, stabbed a few times with a fork
- 9oz bacon, cooked and chopped (can be made without for a vegetarian option)
- 5.3oz cheddar, grated
- 5.3oz cream cheese
- 3 fresh, or caned Jalapeños, finely diced
- 2 tbsp butter
- 1/2 tsp garlic powder
- Salt & pepper
- Olive oil
- Sour cream, to serve
- Can add what flavors you like (pick one or two)
- Green onion
- Bell peppers
- Sun dried tomatoes
- Preheat the oven to 350°F.
- Coat potatoes in a drizzle of olive oil and a good pinch of salt and pepper. Rub with washed hands. Place in the oven for 60-70mins, or until golden brown and fork goes in easy.
- When there is 20 minutes left for the potatoes, start frying the bacon. Fry to desired crispiness and then chop into small bits once cooled.
- Once cool enough to handle, slice off the top of the potatoes and scoop out most of the centre, (set aside in a bowl) leaving a thin wall to keep the potato sturdy.
- Combine the potato filling with the cream cheese, garlic powder, butter, a pinch of salt and pepper (to taste) and most of your cheddar, bacon and jalapeños (save some to put on top).
- Evenly divide the filling among your potato skins, then top with your remaining cheddar, bacon and jalapeños. Place back in the oven at 450 for 10mins or until the cheese turns crispy.
- Serve with some sour cream and a sprinkle of chives and…
Collins, Chris, et al. “Jalapeño Popper Loaded Potatoes.” Don’t Go Bacon My Heart, 20 May 2019,
Accessed 19 Apr. 2020