This is one of my all time favorite appetizers even though, I am a big sissy when it comes to hot food. When these jalapeno peppers are cooked just right the heat is perfect! The cheesy potatoes help absorb some of the heat while the sharp cheddar and spicy peppers are a perfect marriage of flavor. And who doesn’t love bacon?
1 lb. thick cut bacon
1 package Instant Four Cheese Mashed Potatoes
2 c. of water
5-6 fresh Jalapeno peppers
1/2 c. Sharp Cheddar Cheese
1/2 t. garlic powder
Boil the water to make the potatoes according to package directions. Remove the boiling water from the heat and add the flakes. Add 1/2 c. sharp cheddar cheese and the garlic powder to the warm potatoes and stir until the cheese melts. Let the potato mixture cool. Wash and cut the jalapeno peppers in half removing all of the seeds. Fill the half peppers with the potato mixture. Wrap a single piece of bacon around the pepper covering the potato mixture. Sprinkle with Kosher salt and black pepper. Bake at 400 degrees for 15-20 minutes. The peppers should be tender when bitten into and the bacon crisp! Enjoy!
* Tip-Idahoan Four Cheese Potatoes work excellent for this recipe.