Cheesy jalapeño popper potato skins

Ingredients

• 6 potatoes (baked)
• 1 cup plain cream cheese
• 10 strips (approximately 250g streaky bacon, chopped and fried until crisp)
• 1-2 jalapenos (seeds removed (optional) and finely chopped)
• 1 cup grated cheddar cheese
• juice of 1/2 lemon
• salt & pepper to taste
• 1 cup grated mozzarella cheese

Instructions

1. 1

   Pre-heat the oven to 200°c.

2. 2

   Halve the baked potatoes and scoop out the flesh (use this to make the fluffiest mash).

3. 3

   Drizzle the potato skins with olive oil then place on a baking sheet and bake for 10-15 minutes until crisp and golden.

4. 4

   In a bowl, combine all the filling ingredients (reserve some of the bacon to sprinkle on top).

5. 5

   Fill the potato skins with the filling then sprinkle with the reserved bacon and mozzarella cheese.

6. 6

   Place the potato skins on a baking sheet then place in the oven.

7. 7

   Bake the potato skins for 10 minutes until the cheese has melted and the filling is hot throughout.

8. 8

   remove from the oven and serve.