McAlister's Deli Spud Ole [0000524]

Ingredients:

4 large russet potatoes
1/2 cup gluten-free sour cream
1/2 cup shredded cheddar cheese
1/4 cup sliced jalapeños (adjust to taste)
1/4 cup chopped green onions
1/4 cup cooked and crumbled bacon
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Preheat your oven to 400°F (200°C).

Wash the russet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape while baking.

Rub the potatoes with olive oil and sprinkle them with salt. Place them directly on the oven rack and bake for about 45-60 minutes or until they are tender when pierced with a fork.

Remove the potatoes from the oven and let them cool for a few minutes.

Cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer of potato inside the skin.

In a bowl, mash the potato flesh with sour cream until smooth and creamy.

Mix in half of the shredded cheddar cheese, sliced jalapeños, chopped green onions, and crumbled bacon into the mashed potatoes. Season with black pepper to taste.

Fill each potato skin with the mashed potato mixture and top with the remaining cheddar cheese.

Place the filled potato skins back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven, let cool for a minute, and serve your gluten-free McAlister's Deli Spud Olé copycat with your favorite dipping sauce or toppings.

Enjoy your delicious homemade Spud Olé!