Loaded Chipotle Potato Pepper Bacon Bombs

My Loaded Chipotle Potato Pepper Bacon Bombs is a Saucy Mama recipe created for a competition to enter World Food Championships. I created this recipe sitting with my son talking over what Saucy Mama Saucy’s were available for the competition this year.

We both decided that bacon would be amazing with potato’s and why not stuff that in a pepper! Then wrap that pepper in bacon and candy it in Saucy Mama Chipotle. I tested this recipe a few times with different peppers. If you like it hotter try it with Poblano peppers, my hubby loved them!

Have you had Saucy Mama before? I have a few Saucy Mama recipes on my site. TASTE OF AMERICA BURGER RECIPE, CHIPOTLE MUSTARD BACON ROSES, APRICOT AND GINGER MUSTARD BEEF LO MEIN, and MEDITERRANEAN COUSCOUS WITH 4 LEAF BALSAMIC FISH. Would you like to try Saucy Mama for free? Guess what Saucy Mama is sharing her love and giving away some of their amazing sauces to one lucky winner! To enter comment on this post telling me which of my Saucy Mama recipes you would make if you win! I will randomly select on June 25th 2017.

Loaded Chipotle Potato Pepper Bacon Bombs Recipe

Ingredients:

3 pounds gold potatoes, cut into cubes
1 teaspoon salt
1 bunch green onions, chopped finely
8 ounces cream cheese, softened cut into cubes
3 ounces cooked bacon
1/2 cup Saucy Mama Lime Chipotle Marinade
8 ounce Sharp Cheddar, shredded
6 Cubanelle Peppers
2 pounds bacon
1/2 cup Saucy Mama Chipotle Mustard
1/2 cup brown sugar
water for boiling
water for chilling
toothpicks

Directions:

Boil potatoes with 1 teaspoon salt in a pot of water until tender. Drain the potatoes and
place on a baking sheet with the green onions, cream cheese, 3 ounces cooked bacon,
1/2 cup lime chipotle marinade, and sharp cheddar. Mash this all together. Set aside.

Cut the tops out of the Cubanelle peppers and remove seeds you can reach. The rest
will come out when you boil them. Place them in a pot of boiling water for 5 minutes.
Remove immediately and place in a bath of ice cold water for minutes.

Dry and fill with the loaded potato.

Preheat oven to 400 degrees. Microwave the bacon for 5 minutes.

Starting at the larger end pin a piece of bacon with a toothpick and begin wrapping it
around the pepper slightly overlapping the previous piece of bacon with a new
toothpick. Continue until the pepper is covered.

Brush with outside of the bacon with the chipotle mustard and then pat with brown
sugar.

Place on a baking sheet with a baking rack. Bake for 20 minutes. 

Gently turn over and bake for another 15-25 minutes or until bacon is golden brown. Serve and
Enjoy!