Jalapeno Popper Twice Baked Potatoes are rich, creamy, spicy, and so addictive! Baked potatoes are stuffed with an irresistible creamy jalapeno popper filling. Featuring bacon, cheddar cheese, cream cheese, and lots of diced jalapenos these are a fan favorite appetizer or side!
Jalapeno Popper Twice Baked Potatoes Recipe
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We love everything about jalapeno poppers and we continue to make fun and unique versions of them. Our jalapeno popper mashed potatoes have been a fan favorite side dish for over 4 years so we knew we had to make a twice baked potato version that's stuffed into crispy potato skins! These are a fun game day appetizer, holiday appetizer or side, or a great dish to bring to a potluck as everyone loves baked potatoes!
What are Jalapeno Popper Twice Baked Potatoes
Twice baked potatoes are potatoes that have been baked, sliced in half and the centers are scooped out. The scooped out potatoes are mashed with a variety of fun ingredients and then stuffed into the potato skins. They are baked again (hence the twice baked part of the name!) and are simply divine. These jalapeno popper twice baked potatoes are stuffed with all the great flavors of a classic jalapeno popper to create the ultimate twice baked potatoes!
More Fun Jalapeno Recipes
- Cranberry Brie Jalapeno Poppers
- Jalapeno Popper Pigs in a Blanket
- Jalapeno Popper Chicken Taquitos
- Jalapeno Popper Pinwheels
Ingredients
- Potatoes - russet potatoes are the perfect baking potato. They are the perfect light and fluffy potato when baked. You can also use yellow potatoes, Yukon gold potatoes, or red skin potatoes if that is what you have on hand.
- Cheddar Cheese - we love the classic combination of cheddar, bacon and jalapeno in poppers! You can add some extra spice to the recipe by using pepper jack cheese or jalapeno Havarti cheese.
- Cream Cheese - this is the signature filling ingredient of poppers. It gives the twice baked potatoes the most rich and creamy filling!
- Cooked Bacon - everything is better with bacon!
- Jalapeno - finely diced jalapenos are mixed into the potato filling.
- Milk - keeps the potato filling moist.
- Garlic - who doesn't love garlic?!
- Salt and Pepper - to season the potatoes before baking. The potato skins are oh so crispy, salty and peppery! Yum!
How to Make Jalapeno Popper Twice Baked Potatoes
Full Printable Recipe at Bottom of page
- Preheat oven to 375℉.
- Place the washed potatoes on a baking sheet lined with foil (or parchment paper). Carefully pierce the potatoes on all sides with a fork. Drizzle the olive oil, salt, and pepper over the potatoes and rub each potato to evenly coat. Bake for about 1 hour or until the centers are fork tender. While the potatoes bake prepare the other ingredients.
- Once the potatoes are baked, allow them to cool at room temperature until cool enough to handle. Slice each potato in half. Carefully use a small spoon to scoop out the center of the potatoes and transfer the filling to a bowl, leave a thin layer of potato on the skin. Set the potato skins aside.
- Use a fork to mash the potatoes.
- Add all of the filling ingredients to the bowl. Stir until evenly combined.
- Use a spoon to evenly distribute the jalapeno popper potato filling into each potato skin. Top each potato with the shredded cheddar cheese.
- Bake for about 12-15 minutes, or until the cheddar cheese is melted.
- Just before serving, garnish top with finely sliced green onions and jalapenos. Serve and enjoy!
Tips for the Best Potatoes
- Flavor Variations - we love jalapeno poppers and the classic combo of bacon, cheddar cheese, and cream cheese. However, you can customize these potatoes with different mix-in's. For example, crispy prosciutto instead of bacon, pepper jack cheese instead of cheddar, and pimento cheese instead of cream cheese!
- Potatoes - to cut down on prep time the day of serving you can bake the potatoes 1 day in advance. Just store the cooled potatoes covered in the fridge overnight and the next day slice in half and prepare the filling.
- For Serving - you can assemble the potatoes up to 1 day in advance. This can help cut down on prep time the day of serving. Just store them covered in the fridge on the baking trays and then bake before serving.
FAQ
Oven Baked - place the potatoes on a sheet pan and bake at 350°F for 8-10 minutes.
Microwave - place the potatoes on a microwave safe plate and heat for about 1-2 minutes, or until warmed through.
Air Fryer - transfer the potatoes to the air fryer and cook at 350°F for 6-8 minutes.
Store the cooled potatoes in an air tight container in the fridge for up to 4 days (check the expiry date of ingredients used and adjust accordingly), or freeze with below steps.
Yes! This is a great freezer friendly recipe, perfect for holiday prep and leftovers. Transfer the cooled potatoes to a freezer safe container or Ziploc bag. Freeze for up to 3 months. If you need to stack them, place a layer of parchment paper or foil between the layers to prevent sticking. We recommend reheating from frozen (not thawed). To reheat, bake the potatoes covered with foil (spray the foil with cooking spray) at 350°F for 15-18 minutes to warm the centers, and then uncover for about 4-5 minutes to crispen up the cheese.
Yes! This is a great make ahead recipe. You can assemble the potatoes up to 1 day in advance and store them on the baking trays covered in the fridge. Just before serving, remove the baking trays from the fridge, spray foil with cooking spray and cover the trays. Bake the potatoes covered at 350°F for 15-18 minutes, and then uncover for about 4-5 minutes to crispen up the cheese. Serve and enjoy!
Use plant based bacon substitute.
This recipe is gluten free (ensure the brand of bacon used is also gluten free).
The Perfect Side For
- BBQ Chicken Sliders
- Chicken Parmesan Meatball Subs on a Stick
- Lemon Pepper Chicken Skewers
- Roast Beef Sliders
Enjoy!
- Sab
Jalapeno Popper Twice Baked Potatoes
Ingredients
Potatoes
- 4 medium russet potatoes (or baking potatoes, scrubbed, and dried well.)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Filling
- 2 jalapeno peppers (seeds removed, diced)
- 1 clove garlic (minced or shredded)
- 4 ounces cream cheese (at room temperature, ½ brick, 125 grams)
- ½ cup cheddar cheese (shredded, or jalapeno havarti, or pepper jack cheese)
- 4 strips bacon (cooked and chopped)
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
Topping
- ¼ cup cheddar cheese (shredded)
Garnish (Optional)
- 1 green onion (thinly sliced)
- 1 jalapeno (thinly sliced)
Instructions
- Preheat oven to 375℉.
- Place the washed 4 medium russet potatoes on a baking sheet lined with foil (or parchment paper). Carefully pierce the potatoes on all sides with a fork. Drizzle the 1 tablespoon olive oil, 1 teaspoon salt1 teaspoon ground black pepper over the potatoes and rub each potato to evenly coat. Bake for about 1 hour or until the centers are fork tender. While the potatoes bake prepare the other ingredients.
- Once the potatoes are baked, allow them to cool at room temperature until cool enough to handle. Slice each potato in half. Carefully use a small spoon to scoop out the center of the potatoes and transfer the filling to a bowl, leave a thin layer of potato on the skin. Set the potato skins aside.
- Use a fork to mash the potatoes. Add all of the prepared filling ingredients to the bowl (2 jalapeno peppers, 1 clove garlic, 4 ounces cream cheese, ½ cup cheddar cheese, 4 strips bacon, ¼ cup milk, ½ teaspoon salt, and ¼ teaspoon pepper. Stir until evenly combined.
- Use a spoon to evenly distribute the jalapeno popper potato filling into each potato skin. Top each potato with the shredded ¼ cup cheddar cheese.
- Bake for about 12-15 minutes, or until the cheddar cheese is melted.
- Just before serving, garnish top with finely sliced 1 green onion and 1 jalapeno. Serve and enjoy!
Nutrition
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