Jalapeno Popper Twice Baked (Printer-Friendly)
Creamy, spicy twice baked potatoes with jalapenos and cheese.
# What You'll 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 the oven to 400°F. Prick potatoes with a fork and bake directly on the oven rack for 50–60 minutes, until tender.
02 - Cool potatoes slightly, then slice each in half lengthwise. Carefully scoop out the insides into a bowl, leaving a 1/4-inch shell.
03 - Add cream cheese, sour cream, butter, garlic powder, salt, and pepper to the potato flesh. Mash until smooth.
04 - Stir in diced jalapenos, green onions, half the cheddar cheese, half the mozzarella, and half the bacon (if using).
05 - Spoon the mixture back into the potato skins. Top with remaining cheeses and bacon.
06 - Place potatoes on a 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 Advice:
01 -
- The crispy skin combined with the soft filling offers a perfect texture contrast.
- It brings all the bold flavors of a jalapeno popper without the messy frying process.
02 -
- Leaving a quarter inch of potato in the skin prevents the shells from tearing during the second bake.
- Distributing the cheese between the filling and the topping ensures every bite is cheesy.
03 -
- Rubbing the potato skins with a little oil and salt before the first bake makes them extra crispy.
- Using a piping bag to fill the shells makes them look restaurant quality.