3-CHEESE JALAPENO POPPER POTATO SKINS

3-CHEESE JALAPENO POPPER POTATO SKINS 6 medium potatoes scrubbed 12 slices of bacon cooked and crumbled 8 oz sour cream 8 oz packages of cream cheese 2, room temperature 1 cup of shredded monterey jack cheese 1 cup of shredded pepper jack cheese 4 oz can of diced jalapenos 1 Preheat the oven to 425 degrees. Make sure the potatoes have been sufficiently scrubbed, poke holes into the potatoes with a fork and put on a cookie sheet to bake for 45-60 minutes (until skin is crispy) Once potatoes have cooked, set aside to cool. Put the cream cheese in a large mixing bowl and mix until creamy. Add sour cream and jalapenos, blend well. Slowly add in shredded cheeses and mix well. Once you've made the cheese mixture, set aside and cut potatoes in half. Using a spoon, spoon out half of the potato, leaving a "boat". Fill each potato with cheese mixture and top with crumbled bacon. Bake at 425 degrees for 15 minutes or until cheese mixture is bubbly.