We made this at our last For the Love of the Dish Day
and they were so good. Who would think to put pretzels
on potatoes?
When you make this, double the recipe.
Its a little extra work to make the twice baked and since they
freeze very well, you will be glad you did!
Enjoy!
1 1/2 lbs. small red new potatoes
3 T. vegetable oil
1 c. shredded pepper jack cheese
1/2 t. salt
1/4 t. pepper
1 clove minced garlic
1 lb. bacon cooked and crumbled
1 cup crushed honey mustard pretzels
1/2 stick butter, melted
1 t dried basil
1/2 c sour cream
3 oz cream cheese
1/3 c minced green onion
Preheat oven to 400 degrees
Pierce potatoes and rub skins with oil. Bake uncovered on a shallow baking pan for 50 minutes and cool.
In a mixing bowl, pepper jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper and mix well. When the potatoes are cool enough cut them in half lengthwise & carefully scoop out the pulp, leaving a thin shell. Add the pulp to the cheese mixture and mash. Stir in half of the cooked bacon. Stuff potato shells.
In a separate bowl add the crushed pretzels, the remaining bacon and the melted butter. Mix well and top each potato with the topping.
Place on a baking sheet and bake for 10 to 15 minutes or until heated through. These can be frozen and baked at a later date if desired. Thaw before baking.
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