1 cup Progressive Farms Jalapeño, coarsely chopped
½ cup Progressive Farms Jalapeño, sliced for topping
2½ lbs Pacific Gold Russet Potatoes
1 (10½ oz) can condensed cream of chicken soup
2 cups sour cream
½ tsp salt
½ tsp black pepper
3½ cups sharp Cheddar cheese, shredded
½ cup sliced green onion
7 slices crispy bacon, crumbled
Prep Time: 20 mins
Cook Time: 45 mins
Servings: 6–8
1 Preheat the oven to 375° F. Coat a 13" x 9" baking dish with cooking spray.
2 Wash/scrub the potatoes, leaving skins on. Place clean potatoes in a large pot and cover with water. Bring to a boil, boiling for 10 minutes. Then turn off the heat and allow the potatoes to sit in the hot water for an additional 10–15 minutes. Potatoes are ready when you can pierce with a fork, but there is still slight resistance. Drain the potatoes and set aside until cool enough to handle.
3 Using a paring knife, score each potato along their equator. Twist each side in opposite directions and the skin should slide off. If any skin is left, trim with your paring knife. Shred the potatoes using the large holes of a grater. Set aside.
4 In another large bowl, whisk the soup, sour cream, salt, and pepper. Stir in 2 cups of the shredded cheese, chopped Jalapeño, green onions, bacon, and shredded potatoes. Mix well. Spoon evenly into the greased baking dish.
5 Top with remaining shredded cheese and the Jalapeño slices. If you like, sprinkle some more crumbled bacon on top.
6 Bake uncovered for 45–50 minutes, or until hot and bubbly.
7 Remove from oven and allow to rest for 5 minutes before serving. Enjoy!
To learn more about Progressive Produce, visit www.progressiveproduce.com
