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
Woods Foods Jalapeno Relish
BBQ Sauce. Try Jay D's Louisiana Barbeque Sauce

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.


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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