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Irish Cheddar Bacon Jalapeño Potato Skins

Laurie McNamara
  • 80 minutes
  • Serves 20

INGREDIENTS

3/4 lb

Bacon, fine cooked and chopped

1 tbsp

Chives

1

Jalapeno pepper

1 tbsp

Parsley, fresh

5

lbs Russet potatoes, medium-sized

1

Olive oil

1

Greek yogurt or sour cream, nonfat unsweetened

7 oz

Irish cheddar

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