Jalapeno Popper Twice Baked Potatoes
These Jalapeno Popper Twice Baked Potatoes may be one of my greatest comfort food recipe creations of all time.
They could be a yummy game day snack, a side dish, or even served on their own as dinner.
These were our dinner last night and I’m sure the leftovers will be just as creamy, cheesy, and decadent as they were last night!
How to make Jalapeno Popper Twice Baked Potatoes
The first time around I coated four Russet baking potatoes with olive oil, kosher salt, and pepper.
Then baked them in a 400 degree oven for one hour.
Trust me, you don’t want to skip the kosher salt and pepper because it makes the skin when eating these extra good.
Once they are cooled slightly, cut each potato in half lengthwise and scoop out most of the potato.
Put the potato that you scooped into a bowl and place the skins on a lined baking sheet.
The first step to making the filling is adding cream cheese, sour cream, kosher salt, and pepper to the bowl with the potato that was scooped out.
Then, using a potato masher or a hand blender, mash until evenly mixed.
Taste for seasoning and add more salt and pepper if needed.
Then, using a spoon gently stir in some chopped jalapenos, cooked bacon crumbles, and lots of cheesy goodness.
And fill the potato skins with this scrumptious mixture.
Now for the second round of baking…back into the 400 degree oven for 20 minutes.
Then top with more cheese, jalapenos, and bacon to make them look super pretty!
Now comes the BEST part…digging into these Jalapeno Popper Twice Baked Potatoes!!!
If you like Jalapeno Popper Twice Baked Potatoes, you might also love these recipes…
Jalapeno Popper Chicken Salad
Air Fryer Jalapeno Popper Stuffed Mushrooms
Bacon Jalapeno Popper Stuffed Burgers
Jalapeno Popper Lasagna
.
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Jalapeno Popper Twice Baked Potatoes
Cheesy twice baked potatoes with bacon and jalapenos
Ingredients
- 4 Russet baking potatoes
- 1 tablespoon olive oil
- kosher salt, pepper
- 8 ounces cream cheese
- 1/2 cup sour cream
- 2 jalapenos seeds removed and minced
- 10 slices bacon cooked and crumbled
- 2 cups shredded cheese of choice
Instructions
-
Brush the potatoes with olive oil and sprinkle all sides with kosher salt and pepper. Place the potatoes on a baking sheet and place in a 400 degree oven for 1 hour.
-
Once the potatoes are baked, let them cool slightly. Cut each in half lengthwise. Using a spoon scoop out most of the potato from the skin and put in a large bowl. Put each potato skin cut side up on a lined baking sheet.
-
Add the cream cheese and sour cream to the bowl with the potatoes. Mash with a potato masher or blend with a hand mixer until evenly mixed.
-
Add 3/4 of the minced jalapenos, 3/4 of the bacon, 1 1/2 cups of the cheese, kosher salt, and pepper to the potatoes. Gently fold together with a spoon until evenly mixed. Taste for seasoning, add more kosher salt and pepper if needed.
-
Fill each potato skin with this mixture, Place in a 400 degree oven for 20 minutes.
-
Top with the remaining jalapenos, bacon and 1/2 cup cheese and bake 5 more minutes.
My new cookbook is now available, check it out HERE!
One Comment
Pingback: