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1
In a large pot of lightly salted water, boil the potatoes until fork tender, about 18-22 minutes.
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2
You want the potatoes to be soft enough to bite into, but firm enough to hold their shape as mini cups.
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3
Remove from water and allow to cool for about 10 minutes.
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4
Cut each potato in half, down the middle.
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5
You want to cut the potatoes in a way that will allow them to lay as flat as possible.
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6
The best may to do this is to just place them on a flat surface and see how they naturally want to lay and cut parallel to the surface they are sitting on.
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7
If you cut them according to what looks nice, they may roll all over once they are filled.
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8
Once they are cut, remove most of the inside with a mellon baller, leaving enough of the walls and bottom intact to hold the filling.
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9
Make sure and save the potato middles you just scooped out, you will add them to the filling.
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10
In a pan over medium-high heat, melt the butter.
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11
Add the onions and cook until translucent.
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12
Add the jalapenos and stir, cooking until jalapenos are soft, about 5 minutes.
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13
Add the garlic and stir.
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14
Add the cream cheese and stir until melted.
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15
Remove from heat and add the potato middles and mash with a potato masher until combined.
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16
Return to heat and add the bacon, parmesan cheese, salt and pepper and stir until cheese is melted.
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17
Allow to cool, then fill the potatoes.
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18
Serve warm.
