Boil potatoes until barely tender, about 15 minutes or so. Place boiled potatoes in a ice bath. Scoop out the potato to leave potato bowls. In a small saucepan, warm butter, sour cream, salt and pepper and combine with insides of potato.
Roast jalapenos until black. Place in ziplock and let sweat until skin is peely. Peel off all skin, and deseed and take off stem. Chop jalapenos and mix with potato combination. Add scallions. Mix and place mix into potato bowls. Top with cheese and bacon and bake at 325, about 8-10 minutes. Garnish with thin jalapeno slice. J
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 105 (35%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||16 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 31.8mg||10 %|
|Sodium 134mg||5 %|
|Potassium 1018.5mg||27 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 36.1g|
|Protein 8.5g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 298
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.