Jalapeno Popper Twice Baked Potatoes (Printable)

Spicy, cheesy potatoes with a creamy jalapeno filling and crispy bacon.

# What You'll Need:

01 - 4 large russet potatoes, scrubbed

02 - 2–3 jalapeno peppers, seeded and finely diced

03 - 2 green onions, finely sliced

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

09 - 4 slices bacon, cooked crisp and crumbled

10 - 1/2 tsp garlic powder

11 - Salt and black pepper, to taste

12 - Extra sliced jalapenos

13 - Chopped chives

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.

01 -

It combines the comfort of a fluffy baked potato with the addictive spicy kick of jalapeno poppers.
The crispy skin and creamy filling make it an unforgettable side or a hearty main dish.

02 -

Scooping the potato too aggressively will tear the skin, so leave a decent buffer layer.
Room temperature dairy ingredients mix much faster than cold ones straight from the fridge.

03 -

Use a pastry bag to pipe the filling back into the shells for a restaurant quality presentation.
A sprinkle of smoked paprika on top adds a beautiful color and a subtle smoky depth.