4 medium sized russet potatoes, baked

6 slices jalapeño bacon

4 tablespoons butter

4 cups frozen spinach

1 cup sour cream

1/2 teaspoon each, garlic powder and onion powder

salt and pepper to taste

Shredded white cheese of your choice (we suggest Monterey Jack)

Chives or chopped green onions, if desired

 

While potatoes are still slightly warm, cut a slit in the top of them and carefully scoop out the insides and place in a bowl, careful to not damage the potato skins. Set potatoes aside.

 

In a large skillet, cook bacon.  Transfer bacon to a paper towel to drain, leaving drippings in the pan.  

 

Place frozen spinach in a small strainer, or wrap in cheese cloth, and run warm water over it to thaw.  Squeeze out excess water.  This should leave you with about 2 cups of spinach.  Add butter, spinach, garlic powder, onion powder, salt and pepper to the bacon drippings in the skillet and sauté over medium low heat until spinach is just cooked through, approximately three minutes.  Turn off heat and add reserved potato insides and sour cream to spinach mixture.  Mix well.  Crumble 4 slices of the bacon and add to potato mixture.

 

Evenly spoon mixture back into the empty potato skins.  Top each potato with the shredded white cheese of your choice.  Bake at 350 for 20-30 minutes.  

 

Garnish with the remaining two slices of bacon, crumbled, and chives or green onions.