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Ingredients
US|METRIC
8 SERVINGS
- 1 can pickled jalapeno peppers (26. oz., rinsed, halved lengthwise and seeded)
- 1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
- 1/4 cup sour cream
- 1 cup mashed potatoes (warm)
- 1 cup shredded Monterey Jack cheese (about 4 oz., divided)
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Directions
- Arrange jalapenos peppers, cut-side-up, on aluminum-foil-lined jelly-roll pan.
- Combine potatoes, 1/2 cup cheese, Hellmann's® or Best Foods® Light Mayonnaise and sour cream in medium bowl. Evenly spoon into jalapenos, then sprinkle with remaining 1/2 cup cheese. Broil until golden and cheese is melted.
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