Jalapeno Popper Twice Baked Potatoes (Printable)

Creamy, cheesy twice baked potatoes with spicy jalapeno kick.

# 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

# Directions:

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 Tips:

01 -
  • It combines the comfort of a baked potato with the addictive kick of jalapeno poppers.
  • The crispy skin and creamy interior make every bite feel like a special treat.
02 -
  • Leaving a bit of flesh attached to the skin helps the shells stay structurally sound during the second bake.
  • Make sure your cream cheese and butter are fully softened to avoid a lumpy filling texture.
03 -
  • Use a piping bag to refill the potato shells for a restaurant-style presentation.
  • Let the potatoes sit for a few minutes after the second bake to set the filling slightly.

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