I’m a pretty big wuss when it comes to spicy food.
What the Pakistani guy at our favorite local restaurant calls “medium” is my absolute limit, and even then I can only get down a bowl of their curry if I have a loaf of their fresh bread in my hand to eat intermittently. Total wimp, I know. (But dang, they like it hot!!)
Anyway, if you’re hot food-averse and tend to shy away from anything with jalapeno in the title, I’m here to tell you that these Jalapeno Popper Potato Skins are decidedly mild. (Of course it’s easy to up the heat factor by adding more jalapenos if that’s your preference though.)
Another surprise about this dish is that it’s lactose-free. I used a combo of GO Veggie! Lactose-Free Cheddar Shreds and GO Veggie! Lactose-Free Mozzarella Shreds, but I really think that if you don’t tell people what kind of “cheese” you used, they’d never guess. I made these for a couple friends who were coming over for movie night, one of whom is lactose-intolerant, and she literally triple-asked me if I was sure that these are lactose-free. Eating them, all you’ll get is gooey, cheesy flavor.
Plus of course there’s the slight smokiness from bacon going on, the crispiness from the potato skins, and the pop of flavor from scallion…did I mention these are pretty fabulous?
For the holiday season, I don’t know about you, but in addition to scouting around for new cookie recipes, I’m always looking for new appetizer ideas as well. I like to switch things up for holiday parties and this combo (jalapeno poppers + potato skins) is a fun one to do just that. (And be sure to keep this recipe in mind for game-day parties too!)
- 6 small (US No. 1) white potatoes (about 1¾ lbs/795 g)
- 1 tablespoon olive oil, plus more to oil the casserole dish
- 1 medium onion, thinly sliced
- 2-4 jalapenos, de-seeded and minced (use 2 for “mild”)
- 1 clove garlic, minced
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- ½ (7 oz/198 g) pack GO Veggie! Lactose-Free Cheddar Shreds
- ½ (7 oz/198 g) pack GO Veggie! Lactose-Free Mozzarella Shreds
- 3 strips crispy cooked beef or turkey bacon, crumbled
- 3 scallions, green and white parts, thinly sliced
- Preheat the oven to 400F. Wash and pat dry the potatoes, and then use a sharp paring knife to poke a few holes in each. Place the potatoes directly onto a rack in the center of the oven and bake until a fork inserted into the center easily goes in and slides back out, about 40 to 45 minutes. Cool until the potatoes aren’t too hot to handle, then cut each in half and scoop out the inside, leaving the skins about ¼-inch thick.
- Turn the oven down to 375F and brush a little olive oil on the inside of a 9 by 13-inch casserole dish.
- Heat the oil in a medium skillet over medium heat; add the onion and cook until softened and starting to take on a bit of color, about 5 minutes, stirring occasionally. Add the jalapeno, garlic, salt, and pepper, and cook 1 minute more, stirring constantly. Cool slightly.
- Toss the onion mixture together with the cheddar shreds, mozzarella shreds, and bacon in a medium bowl.
- Arrange the potato skins in the prepared casserole dish and fill each with the onion/cheese mix.
- Cover the dish with foil and bake until the cheese is melted, about 25 to 30 minutes. Sprinkle the scallion on top and serve warm.
To Make This Dish Ahead: Follow the recipe through step 5 above; cover and refrigerate overnight. Bring to room temperature and then bake as directed.
To Make This Dish Vegetarian: Omit the bacon and add ½ teaspoon smoked sweet paprika.
:: GIVEAWAY ::
Now, because I’m crazy about my readers and because I think you’ll be as crazy about GO Veggie! products as I am, I’m thrilled to bring you a giveaway. This product is great for people who can’t or don’t eat cheese for whatever reason. All GO Veggie! products are lactose-free and gluten-free. Their shreds have no cholesterol and no saturated fat, and nearly 1/2 the fat and 1/3 less calories in regular cheddar, as well as 50% more calcium and nearly as much protein. (You can read more about how GO Veggie! compares with regular cheese and cheese alternatives here.) I’m telling you, this is a game-changer.
For this giveaway, GO Veggie! is providing the following prize pack to one lucky winner (thank you for this generous giveaway, GO Veggie!!):
- One $50 gift card to Williams-Sonoma
- One $50 gift card to the grocery retailer of the winner’s choice
- Two GO Veggie! free product coupons
- Three GO Veggie! $1.00 off coupons
- One GO Veggie! winter hat
To participate in this giveaway, just leave a comment on this post telling me your favorite gooey cheese dish.
For extra entries, you can do any of the following (please leave a separate comment for each):
- Tell me what GO Veggie! product you’d be most excited to try if you win.
- Like An Edible Mosaic on Facebook.
- Like GO Veggie! on Facebook.
- Follow An Edible Mosaic on Twitter.
- Follow GO Veggie! on Twitter.
- Follow An Edible Mosaic on Pinterest.
- Follow GO Veggie! on Pinterest.
- Tweet the following: Enter @AnEdibleMosaic’s #giveaway for the chance to win a @GoVeggieFoods prize pack! https://www.anediblemosaic.com/?p=19120
You do not need to have a blog to enter this giveaway. For shipping purposes, this giveaway is only open to U.S. residents. This giveaway ends on December 5, 2014 at 11:59 PM EST. Once the giveaway ends, the winner will be randomly chosen and notified via email. The winner will have three business days to respond with his or her mailing information, otherwise a new winner will be randomly chosen. Good luck to all!
Disclosure: I received the GO Veggie! products that I used in this recipe for free and they are providing the prizes for this giveaway; I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.