Bacon Jalapeno Popper Twice Baked Potatoes

First Bake

1. preheat oven to 425 degrees
2. place baking dish in oven with 4 butter to melt it
3. clean the potatoes and prick them with a fork on all sides
4. place them the hot baking dish with the melted butter and carefully roll them around to coat in the butter
5. sprinkle them on all sides with the seasoned salt
6. bake for 45 to 60, until a fork can be inserted and removed easily

Second Bake

1. once the potatoes are cool enough to handle but still warm but them in half length wise
2. scoop out the center of the potato being careful to leave some of the center attached to the skin of the potatoes for stability
3. place the potato centers into a med mixing bowl and mash up
4. add in the cream cheese, jalapeno, and most of the bacon leaving some behind for garnish
5. mix in 1/2 c of the cheddar cheese, salt and pepper
6. stir until all is combined
7. spoon the mixture back into the potato cups (skins)
8. top with the remaining cheddar cheese and place back into the baking dish*
9. bake for 10 to 15 minutes until all are warmed through and the cheese is melted on top
10. garnish with the remaining bacon
11. *if store for later, wrap tightly with plastic wrap after topped with remaining cheese and place into a freezer zip top bag.
12. when ready to cook make sure you let them defrost completely in the fridge and then place in 475 degree oven for 30 min covered with foil