Cheesy Bacon and Jalapeños Potato Skins

by Palmetto Cheese

Category Appetizers and Dips Side Dishes Tailgating

Ingredients

8 small russet potatoes, baked until soft
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (11-ounce) container Pepper Jack Palmetto Cheese
4 slices crispy cooked bacon, chopped
2 small jalapeños, sliced
2 green onions, sliced

Instructions

Preheat oven to 400F.
Cut each baked potato in half a using a spoon remove some of the inside to create a boat. Place boats onto a medium sheet pan.
Sprinkle the inside of each potato with salt and pepper.
Place a spoonful of pimento cheese into each boat and bake for 15 minutes or until hot and cheese is melted.
Optionally, turn the oven to broil and broil potato skins until brown, about 2 to 4 minutes. Top with bacon, jalapeños, and green onions.

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Cheesy Bacon and Jalapeños Potato Skins