2 ½ pounds small to medium sized potatoes
4 tablespoons light sour cream
½ teaspoons salt
¼ pound hot habanero cheddar, shredded
½ pound turkey bacon slices
1 garlic clove, finely chopped
Wash potatoes and cut each in half.
Boil potatoes on medium-high heat for about 20 minutes or until fork tender. Then drain and cool enough to handle by hand.
While potatoes are cooking, fry turkey bacon until crispy.
Shred habanero cheese. Set aside.
* Goat cheese and queso blanco (farmers cheese) are good options if you don’t like too much heat.
With a spoon, scoop out potato leaving skin intact.
Line potato boats on baking sheet.
Mix potato, sour cream, garlic, half the shredded cheese and salt until well combined.
Spoon mixture into each potato boat and top with remaining cheese.
Bake for 10 minutes at 375 degrees until cheese is melted. Then top with turkey bacon crumbles for a flavorful crunch.
Replace bacon with panko crumbs, then bake and you will still experience the extra crunchy topping.
Serve this up at your Super Bowl party and see if the boys can stand the heat.