From: Jenn@eatcakefordinner
3-4 extra-large Russet Potatoes (3-4 Lbs.)
4 oz. cream cheese, room temperature
4 Tbl. unsalted butter, room temperature
3/4 tsp. seasoned salt, or to taste
pepper, to taste
1/4 c. milk
3/4 c. grated Monterey cheese, divided
1/3 c. chopped jarred sliced jalapeños, drained
4 slices bacon, cooked and crumbled
chopped cilantro, for garnish, opt.
Wash and pat dry the potatoes. Poke a few holes in each potato, using a fork, and wrap tightly with foil. Bake at 400 degrees for 1 - 1 1/2 hours or until cooked through and soft. I squeeze the potato with the oven mitt and if it's soft, it should be done. Remove from oven and carefully remove the foil. Cool slightly. Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, leaving a small border around the potato, being careful to keep the shells intact.
Add the cream cheese, butter, seasoned salt, pepper and milk. Using a potato masher, mash all of the ingredients together until potatoes reach desired consistency. I like mine mostly smooth with a few chunks. Switch to a wooden spoon and stir in 1/2 cup of the grated cheese and the chopped jalapeños. Taste and adjust any seasonings, if needed.
Line up potato shells on a large baking sheet. Generously spoon filling into potato shells. I like to discard one of the empty shells, so I can have a little more filling for the remaining shells. Top potatoes with the remaining 1/4 cup of cheese. Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot. Broil at the end for a minute or so to brown the cheese. Remove from oven and top with the crumbled bacon and chopped cilantro. Serve.