Serves: 4
Prep Time: 35 minutes
Cook Time: 80 minutes
Ingredients:
- 4 large russet potatoes
- 2 Tbsp Organic Valley ghee
- 1 tsp salt, divided
- 1/2 tsp black pepper (to taste)
- 1/2 cup Organic Valley sour cream
- 4 Tbsp unsalted butter
- 2/3 cup Organic Valley shredded sharp cheddar
- 1/4 cup chopped mild jalapeños
- 1 Tbsp mild jalapeño brine from a jar
- 1/3 cup chopped green onion
- 1/2 cup cooked bacon crumbles (set aside 3 Tbsp for garnish)
- 1 large egg yolk
- 1/4 cup Organic Valley shredded sharp cheddar (for garnish)
Instructions:
- Preheat oven to 400. Line a baking pan with sheet pan liner and set aside. Scrub and clean potatoes with brush to remove any soil. Pat them dry and rub just enough ghee on each potato to lightly coat the skin.
- Finish with a light dusting of salt and rub over the skin for even distribution.
- Place potatoes on the prepared baking pan and bake for 45 min to an hour (check at 45 min).
- Once potatoes are cool enough to handle, cut of the tops of each potato and set them aside. Use a knife to carve out the middle, leaving the walls of the potato thick enough so that the sides do not collapse. Be careful to not cut the bottom of potato.
- Scoop the insides of the potatoes into a mixing bowl.
- Sprinkle the inside of potato with salt and pepper. Set each potato top into its potato shell (skin size down) and season with salt and pepper.
- Combine sour cream, butter, 2/3 cup shredded cheddar cheese, chopped jalapeños and brine from jar, chopped greed onion, salt, pepper and bacon.
- Mix with scooped potato, then season to taste with salt and pepper. Last stir in egg yolk.
- Stuff potato shells evenly with the filling and place them on the lined baking pan. Bake the potatoes at 400 for 20-30 minutes.
- Remove the potatoes from oven and sprinkle remaining 1/4 cup shredded cheese and bacon on top. Return to oven for another 4-5 minutes to melt cheese. Remove from oven and serve warm.
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