I have seen jalapeños added to baked potatoes, and those people should be applauded. I had never seen twice baked potatoes added to a jalapeño. Do I have your interest? You get a creamy, cheesy, oniony potato mixture in a spicy jalapeño wrapped in salty bacon. Your taste buds will be very busy. I hope you like it.

10 jalapeño peppers
4 baked potatoes, skin removed
4 teaspoons butter
1/2 cup sour cream
1/2 cup cheddar cheese, grated
1 tablespoon chives
1 teaspoon season salt
1 teaspoon garlic powder
1/2 teaspoon pepper
10 strips bacon (Hayfield Farms)

Cut jalapeños in half lengthwise and remove stem. Remove ribs and seeds.

Heat oven to 400.

In a bowl add potato flesh, butter, sour cream, grated cheese, chives, garlic, seasoning salt, and pepper.

Fill jalapeños with potato mixture. Add top; make sure jalapeño is filled the all way.

Wrap with bacon; make sure to cover top. You don’t want the filling falling out.

Bake for 30-35 minutes until bacon is crispy. Check for brownness during cooking.