jalapeno cream cheese and bacon

Jalapenos are a little tricky. Some are super spicy and some are mild/sweet. The ones I used for this were definitely mild. Cooking them prior will help decrease their heat. If I felt that my peppers were really spicy I would definitely not use 6. Also please keep in mind that the cream cheese definitely decreases the spice level significantly.

3 russet potatoes, peeled and diced

6 slices of bacon

1 cup yellow onion, diced

2 cloves garlic, minced

4-6 jalapeños, seeded and diced – see above notes

4 ounces cream cheese

1 cup shredded colby jack cheese

1 cup half and half or milk

1 teaspoon salt

1 cup Panko bread crumbs

Preheat the oven to 350 degrees. Dice the bacon into very small pieces. In a saucepan, cook the bacon until done. Remove the bacon from the pan. Using 1-2 tablespoons of the bacon grease, cook the onion, garlic and jalapeño about 5 minutes of until tender.

Add the cream cheese, bacon, and milk/half and half. Stir constantly until the cream cheese melts. Add the salt and Colby jack and continue to stir. Remove from the heat.

Place the diced potatoes into a prepared and buttered 9×13 baking dish. Pour the cheese sauce on top. Cover with foil. Bake in the oven for 45 minutes.