Jalapeno Popper Twice Baked Potatoes (Printer-friendly)

Spicy, cheesy twice baked potatoes with jalapeno popper flavors.

# What You Need:

→ Vegetables

01 - 4 large russet potatoes, scrubbed
02 - 2–3 jalapeno peppers, seeded and finely diced
03 - 2 green onions, finely sliced

→ Dairy

04 - 4 oz cream cheese, softened
05 - 1/2 cup sour cream
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 2 tbsp unsalted butter, softened

→ Meats (Optional)

09 - 4 slices bacon, cooked crisp and crumbled

→ Spices & Seasonings

10 - 1/2 tsp garlic powder
11 - Salt and black pepper, to taste

→ Garnish

12 - Extra sliced jalapenos
13 - Chopped chives

# How to Make It:

01 - Preheat oven to 400°F. Prick potatoes with fork and bake directly on rack for 50–60 minutes until tender.
02 - Cool potatoes slightly, slice in half lengthwise, and scoop insides into bowl leaving 1/4-inch shell.
03 - Add cream cheese, sour cream, butter, garlic powder, salt, and pepper to potato flesh. Mash until smooth.
04 - Stir in diced jalapenos, green onions, half the cheddar, half the mozzarella, and half the bacon (if using).
05 - Spoon mixture back into potato skins. Top with remaining cheeses and bacon.
06 - Place potatoes on baking sheet and bake at 400°F for 15–20 minutes until hot and tops are golden.
07 - Garnish with extra jalapenos and chives before serving.

# Expert Tips:

01 -
  • Its a crowd-pleaser that turns a simple side into a star-worthy main.
  • The spicy kick from jalapenos balances the rich, cheesy filling perfectly.
02 -
  • Leaving the skins too thin can cause them to tear, so handle gently when scooping.
  • Overbaking in the first step can dry out the potatoes, so keep an eye on them.
03 -
  • Use a pastry bag for a fancy presentation when piping the filling back into the skins.
  • Broil for the last two minutes to get an extra golden, cheesy crust.

Return