THIS is the new potato bowl you want. Crispy, cheesy and salty potatoes get topped with all of the texas-style classics with some twists! BBQ sauce, sour cream, Woods Foods Jalapeno Relish, green onion and candied. bacon. with pepper jelly. Say what?! Scoop from a big bowl to serve or dress and load up individual bowls. This is how we’re doing potatoes in 2021.
Time
1 hr.Rating
Loading...| 1 lb thick cut bacon | |
| 1/4 cup Praline Pecan Pepper Jelly | |
| 2 lbs small Yukon Gold Potatoes | |
| Garlic Jalapeno Extra Virgin Olive Oil | |
| 1 Tbl Loaded Potato Skin Blend | |
| Shredded cheese | |
| Sour cream | |
| Sliced scallions | |
| Salt | |
| Woods Foods Jalapeno Relish | |
| BBQ Sauce. Try Jay D's Louisiana Barbeque Sauce |
| 1. | First, create the candied bacon: Preheat oven to 350°F. Line a sheet pan with foil and arrange bacon in a single layer. Bake until golden brown and crisp - about 15 minutes. Drain fat. Brush both sides of bacon with pepper jelly. Cook until glaze caramelizes- about 9 minutes. Set aside. |
| 2. | Increase oven temp to 500°F. |
| 3. | In a microwave-safe bowl, steam the potatoes. Place in a bowl with ¾ cup water and cover with a plate or plastic wrap. Microwave on high for 5-10 mins (it depends on your microwave) or until the potatoes can be easily pierced with a knife. |
| 4. | Place the potatoes on a sheet pan and smash them! You can do by placing a second sheet pan on top and pressing down. Or you can do this individually with a glass or bowl. Smash the potatoes until ½” thick. |
| 5. | Combine the Loaded Potato Skin Blend with ¼ cup Garlic Jalapeno Extra Virgin Olive Oil and drizzle over potatoes. Roast at 500°F for 15 minutes or until golden brown and crispy. |
| 6. | Lower oven 375°F and move the potatoes to the bottom rack. Roast for five additional minutes. This will help to crisp the bottoms. |
| 7. | Salt the potatoes then garnish with shredded cheese, sour cream, BBQ sauce, sliced scallions and Woods Foods Pickled Jalapenos. |
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