Cheesy Jalapeno and Bacon Skillet Potatoes
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
4 Russet Potatoes (medium size)
½ of a Large Onion
2 Jalapeno Peppers
1 teaspoon Ground Pepper
¼ teaspoon Salt
2 tablespoons Canola Oil
¼ cup Hormel Real Bacon Bits
½ cup Shredded Cheddar Cheese
Instructions:
Preheat the oven to 350 degrees F.
Cut the potatoes into about 1 1/2 inch pieces and add them to a medium size bowl. Cut the onion into pieces that are slightly smaller than the potatoes, and add them to the bowl. Next cut the jalapeno peppers in half lengthwise and remove the seeds (unless you like a lot of heat).
Slice the jalapenos into strips by cutting them widthwise, and add them to the bowl with the potatoes. Next, add the salt and pepper to the bowl. Mix together so that the salt and pepper coat all of the ingredients.
Heat a skillet on medium heat, and add the oil. Then add the bacon bits, and all of the ingredients in the bowl to the skillet. Stir the potatoes so that they mix in with the bacon. Continue to stir all of the ingredients as they cook.
Once the potatoes start to get crisp and turn a golden color, remove them from the skillet on to a paper towel to absorb the excess oil. Put the potatoes into an oven-safe skillet. Top the potatoes with the cheese. Add the skillet to the preheated oven for about 8 minutes until the cheese is melted. Serve warm.
Serves 2.
From couponclippingcook.com