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Pigskin Potatoed Recipe


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     Pigskin Potatoed

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

1 1-2 pounds Boomer gold little potatoes
6 oz. Plain cream cheese, at room temperature
1-3 c. cheddar cheese, finely shredded
3 T. Fresh chives, finely chopped
1-8 t. Salt
1-8 t. Pepper
jalapenos, to taste (optional)
1 pound bacon, thinly sliced, cut in half

Preheat oven to 400. Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
In bowl, combine cream cheese, cheddar cheese, chives, salt, pepper and jalapenos, if desired. once potatoes cool, spread cream cheese mixture on one half of each cut potatoes and sandwich using other half. (Wonder if you should scoop out a little of the potato?). Wrap each potato using half slice of bacon, around cut middle to secure cheese filling.
Bake on middle rack 10 minutes to allow bacon to set. Flip and bake an additional 10 minutes.
Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispness. TIP- Bacon wrapped potatoes can be made ahead of time and kept in refrigerator until ready to bake.

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