If you have ever sliced some potatoes, added some butter, wrapped them in foil and cooked on the grill, then you will be very familiar with this approach to Jalapeno Potatoes.

I like to use Idaho's finest and one of the USDA's top 20 foods for antioxidants --- the Jumbo Russet potato.  For those of you that drink orange juice for the vitamin C, pay attention.  A single 5.3 oz serving of a Russet potato provides 45% of your daily need for Vitamin C.  They don't stop with the Vitamin C --- 6% Iron, 8% Thiamine, 8% Niacin, 6% Folate and 10% Vitamin B6.  The potato in the picture weights 1 lb 1.4 oz.  Where I am from in Kentucky that is 17.4 oz / 5.3 oz serving size = 3.3 servings.  Continuing with the Kentucky math --- 3.3 servings x 45% means eat one potato and that is 148.5% of the Vitamin C you need today!  Now, I am not suggesting that a Russet is better than an orange, but I am suggesting that it's high in Vitamin C and tastes better with bacon than an orange.


The following recipe is for 1 jumbo Russet potato, which easily serves 3 people as a side item.  Simply increase the ingredients by the number of potatoes that you are preparing.


Ingredients

• 1 jumbo Russet potato per person.  A jumbo Russet makes about 2 1/4 cups of diced potato.
• 1/2 cup onion
• 1/2 of a Jalapeno, seeds and membrane removed and diced
• 1 teaspoon Chipotle Dry Rub
• 1 teaspoon Cracked Pepper
• 1 teaspoon Kosher salt
• 2 tablespoons butter
• 1 teaspoon parsley

Procedure

1.   Dice the potato, onion and jalapeno half. Chop the parsley. Cut the butter into pieces.


2.   Place the diced potato on foil. Add the onion, jalapeno, cracked pepper, Kosher salt and Chipotle Dry Rub.


3.   Mix well, then place the butter slices on top.