Ingredients

• 3 pounds Yukon gold potatoes
• 8 slices bacon
• 3 jalapenos
• 8 ounces pimento cheese with cream cheese added
• 8 ounces pepper Jack cheese
• 0.5 teaspoons salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of salted water to a boil, then add potatoes and return to a boil. Cook until very tender, 14 to 16 minutes. Drain potatoes and add them to a large bowl.
3. 3 Meanwhile, cook bacon until crisp in a large skillet, drain, and set aside. Reserve drippings in pan.
4. 4 Add jalapenos to drippings, and cook, stirring constantly until softened, about 2 minutes. Add jalapenos to potatoes.
5. 5 Add in reserved bacon, pimento cheese, 1 1/2 cups pepper Jack cheese, and salt. Stir to combine (potatoes will fall apart). Transfer mixture to a casserole dish and top with remaining cheese.
6. 6 Bake in the preheated oven until browned and bubbly, about 20 minutes.

Nutrition per serving