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Bacon Jalapeno Cheddar Potato Bombs

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Servings: 1
  • Course: Side Dish

Stuff these potatoes with cheese, bacon and spicy jalapenos for a filling and easy to clean up recipe from Reynolds Wrap® Ambassador Smoky Ribs BBQ.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil for easy cleanup! 

Ingredients

  • Large russet potato
  • 2 ounces of cheddar cheese, shredded
  • 1 medium jalapeño pepper, diced
  • 2 slices of bacon, chopped
  • Dashes of Cajun or Creole seasoning to your own taste
  • 1 piece Reynolds Wrap® Non-Stick Aluminum Foil

Directions

Step 1

Hollow out potato using a coring tool. See note for alternative method if you don’t have a coring tool.

Step 2

Take the potato that was cored out and dice.

Step 3

Fry chopped bacon bits in pan to make fried bacon bits

Step 4

Mix all the stuffing ingredients together including the seasoning.

Step 5

Stuff the mixture into the potato and wrap securely with Reynolds Wrap® Non-Stick Aluminum Foil.

Step 6

Place into a 350° F – 400° F grill or oven. After 1 hour, check for tenderness with sharp probe.

Step 7

Once potato is completely done, allow to rest for a few minutes. Carefully remove the foil as it will still be very hot and putting off hot steam. Cut potato in half and enjoy!

Alternative Method:

Cook the potatoes whole wrapped in the Reynolds Wrap® Non-Stick Aluminum Foil and once tender, you can unwrap the potatoes and cut one end off the potato flat and then easily use a regular small-sized spoon to hollow out the potato since it is now tender. From there, mix your stuffing together and be sure to mix in the potato that was scooped out earlier. Fill the potatoes and rewrap with the same Reynolds Wrap® Non-Stick Aluminum Foil, being sure to put the non-stick (dull) side toward the potatoes. Put back on the grill to fully cook the stuffing mixture, around 30 minutes.

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