3 large russet potatoes
2 tablespoons olive oil
1/2 cup butter, melted
1/4 cup milk, warm
8 oz cream cheese , at room temperature
3 jalapenos , keep 12 thin slices, the rest finely diced
8 pieces cooked bacon chopped
1 cup shredded sharp cheddar, plus more for garnish
sour cream or plain Greek yogurt
Preheat oven to 400 degrees. Scrub potatoes clean and then poke each potato with fork several times, and place on a baking sheet. Rub the olive oil on the potatoes and salt generously with kosher salt. Bake 1 hour or until fork tender.
Remove potatoes from oven and reduce heat to 350 degrees. When potatoes are cool enough to handle, slice each potato in half, scoop out the inside and place into a bowl. Add butter, milk, jalapenos, bacon ( leave some out for garnish) and cream cheese and mix together until combined. Mix in cheddar cheese. Salt, pepper and garlic powder to taste. Add potato mixture back into the potato skins, add diced bacon on top and sprinkle with some additional cheese and place 2 jalapeno slices on top. Place bake into the oven for 15 minutes to let the cheese melt. Top with sour cream, bacon and green onions…Enjoy!