Potatoes - Pepper Popper Potato Packet

By á-47

Ingredients

• 1/2 lb. thick sliced bacon
• 3 large or 4 medium russet potatoes
• 3/4 cup sweet onion, hopped
• 12 cup fresh jalapenos, seeded and diced
• 1 small habanero pepper, very finely diced
• 2 Tbsp. fresh cilantro, chopped
• 8 oz. cream cheese, softened
• 1/4 cup butter, melted
• 2 tea. salt
• 1/2 tea. pepper
• 1 tea. granulated garlic
• 1/4 tea. ground cumin
• 2 tea. oregano

Preparation

Step 1

Cut bacon slices into 1/4" strips. Saute in a frying pan over medium heat until mostly cooked, but still floppy. Drain on paper towels, and set side.

Peel potatoes, if desired. Quarter potatoes lengthwise, then cut into 1/4" slices. Place potato slices in a large bowl. Add bacon, onion, peppers and cilantro; toss to combine.

In a small bowl, blend cream cheese and butter until smooth. Add remaining seasonings and combine well.

Add cream cheese mixture to potatoes, and toss again to coat. Lay s large sheet of foil on countertop and place potatoes on one half of rectangle approx. 11x13; you should then be able to fold the other half of the foil over the top and seal the open edges with 1/2" triple folds, making a sealed packet.

Place the packet on a grate in a grill set up for indirect heat at 375 degrees and let cook for 60-70 minutes, until potatoes are tender.