Jalapeno Bacon Twice Baked Potatoes

I woke up today (at 11am) and didn't even know if it was Sunday or Monday. What is happening to me? This whole having the summer off thing is great, but it really is turning me lazy! I guess the go, go, go from the past school year really wore me out because I find no greater pleasure these days than sitting on my couch searching Pinterest (yes, I am addicted). You know what the problem is with Pinterest? It makes me hungry. I spend hours looking through delicious recipes and instead of working out or getting off of my butt, I sit and dream about all the yummy things I want to get in my belly. Which, usually leads to my making all of these things, eating them, and regretting it afterwards. 

In all honesty, Ryan eats the majority of everything I make and then says it is my fault he is getting "fat". He claims I guilt him into eating more of what I make because I joke around about him not liking it. Men, they really are something else sometimes! However, I will start taking all leftover baked goods to our apartment office, so they do not linger in our kitchen. Living away from friends and family makes the whole cooking/baking hobby difficult - we have no one to give the food to, and we feel inclined to eat it ourselves so it doesn't go to waste. No bueno when you are trying to get slim for a wedding!

Oh yeah, Pinterest makes me hate my closet, my home, and my hair too! Okay, my rant is over. Time for twice-baked potato goodness!

Jalapeno-Bacon Twice Baked Potatoes

8 baking potatoes

2 sticks butter

1 cup crumbled bacon or bacon bits (I prefer Wrights Applewood bacon, it is the best)

1 cup sour cream

1 jalapeno, cored and chopped

1 cup shredded sharp cheddar cheese + 1 cup for topping

Green onions (as many or as little as you want)

1 teaspoon seasoning salt (soul seasoning, or regular salt will work too)

1 teaspoon black pepper

Dash red pepper (only if you want a bit of a kick)

2 or more tablespoons milk (may need for mashing potatoes)

Pre-heat oven to 400 degrees. Wash 8 baking potatoes and place on oven rack. Bake for an hour and 20 minutes or until potatoes are cooked through. 

Slice butter into square sections and place them into a large mixing bowl. Add bacon, sour cream, jalapeno, 1 cup cheddar cheese, seasoning salt, black pepper, and red pepper.

Once done baking, use a dish towel to hold hot potatoes while cutting them in half lengthwise using a serrated knife. Scrape insides of potatoes out with a spoon into the mixing bowl. Set shells of potatoes onto a cookie sheet.

Using a mixer, or potato masher (I used my mixer with the paddle attachment), mix ingredients together, adding milk depending on the texture desired. Fill potato shells with mixture and top with shredded cheese. Bake potatoes for 15-20 minutes at 350 degrees.