Stuffed jalapeno peppers

Ingredients

12 ounces jalapeno peppers
1 package shredded Cheddar cheese
4 teaspoon bacon bits
12 ounces cream cheese, softened
1 cup milk
1 cup flour
1 cup bread crumbs
2 1/2 quarts oil for frying

Directions

Combine Cheddar cheese cream cheese, and bacon bits and spoon it into the jalapeno peppers. Put the flour and milk in two separate plates. Dip the jalapenos first into the milk and then into the flour. Allow the coated jalapenos to dry for about 5 - 8 minutes. Dip the jalapenos back in milk and then into the breadcrumbs.Dry them again. Jalapenos should be well coated. In a skillet, heat the oil to 375 degrees F. Fry the jalapenos for about 2 to 3 minutes each, until golden brown. Remove them and and let drain on a paper towel.

Twice-Baked Potatoes in a Dish and Potato Skins

9 medium russet potatoes 4 ounces cream cheese 1/2 cup sour cream 4 tablespoons butter 3 cloves garlic, finely chopped 1/2 to 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 to 1/2 cup milk (if potatoes are too thick) 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried 2 1/2 to 3 cups shredded cheddar cheese canola oil to fry in sour cream, if desired 3 green onions, sliced

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