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Prep 20min
Total1hr40min
Servings4
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Ingredients
2
to 3 russet baking potatoes
1/4
cup 1/3-less-fat cream cheese (Neufchâtel), softened
1/4
cup butter, softened
1/4
cup low-fat (1 %) milk
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
4
slices bacon, crisply cooked, crumbled
1
jalapeño chile, roasted, seeded and finely chopped
1
cup shredded Cheddar cheese (4 oz)
1
jalapeño chile, cut in thin rings
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Steps
1
Heat oven to 400°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.
2
Bake 1 hour or until tender when pierced with fork. Cool slightly.
3
When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out inside of each half into medium bowl, leaving thin potato shell on each. Set shells aside. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add cream cheese, butter, 2 tablespoons of the milk, the salt and pepper; stir or beat until smooth and fluffy. If needed, add more milk. Stir in bacon, chopped chile and 1/2 cup of the cheese.
4
Fill potato shells with mashed potato mixture; place on ungreased sheet. Sprinkle remaining 1/2 cup cheese and arrange a few chile rings on top of each half.
5
Bake 20 minutes or until cheese is melted and potatoes are hot.
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Make and stuff the potatoes the day before. Wrap in foil and refrigerate overnight. Bake 20 to 30 minutes to melt the cheese and thoroughly heat the potatoes.
Remove all the seeds from the jalapeño chiles before chopping and slicing.
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Nutrition Facts are not available for this recipe
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