Scoop out the flesh of baked potatoes and mix the ingredients together. Stuff sliced jalapenos and top with bacon. Don’t forget to use the potato skins for another recipe!
– 4–5 medium russet potatoes – 8 large jalapenos – 8 ounces of cream cheese, room temp – 1/2 cup cheddar cheese – 2 teaspoons Signature Sweet & Smoky Rub – 3 scallions, sliced thin – Fresh ground black pepper to taste – 1/2 cup Smoked Bacon Crumbles Highlighted recipes on chilesandsmoke.com
Wash the potatoes and poke a few holes in each one with a fork. Bake them at 400°F in the oven for an hour, or until they are tender to the touch. Allow them to cook slightly before slicing.
Slice each potato in half and scoop out the flesh. Add the scooped potatoes to a bowl with the cream cheese, cheddar cheese, scallions, and seasonings.
Mix/mash everything to your preferred consistency. Add about 2/3 of the bacon crumbles and fold them in.
Spoon in the loaded baked potato mixture into each jalapeno, smoothing out the top. Press in some additional bacon crumbles that were set aside. Do this for all of the remaining jalapeno halves.
Preheat your smoker or oven to 325°F. Cook the poppers on a wire rack with a baking sheet. Cook for about 25-30 minutes, until the jalapenos have started to darken and the cheesy potato filling is melty.