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Jalapeno Popper Twice Baked Potatoes served on a big white plate
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Jalapeno Popper Twice Baked Potatoes

My own recipe for jalapeno popper twice baked potatoes - baked potatoes mashed with cream cheese, cheddar, jalapeno pepper, stuffed and baked, topped with jalapeno slices.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 427kcal
Author: Mike Hultquist

Ingredients

  • 2 large baking potatoes
  • 1 large jalapeno pepper diced
  • 4 ounces cream cheese
  • 4 ounces cheddar cheese shredded
  • 3 tablespoons butter
  • ¼ cup milk
  • 3 slices cooked bacon crumbled (or more, as desired)
  • Paprika for sprinkling
  • Salt to taste
  • FOR SERVING: Sour cream fresh herbs, crumbled bacon and jalapeno slices

Instructions

  • Bake the potatoes at 350 degrees for 45-60 minutes, or until the insides have cooked through and softened. Remove from heat and cool.
  • Slice the potatoes in half lengthwise. Scoop out the softened potato and add it to a mixing bowl. Set aside the potato skins.
  • Add the jalapeno pepper, cream cheese, cheddar cheese, butter, milk and salt. Stir until the mixture becomes creamy.
  • Stir in about half of the crumbled bacon.
  • Scoop the mixture back into the potato skins and sprinkle them with paprika. Bake them at 350 degrees for 20 minutes.
  • Remove, cool slightly, and serve topped with a bit of extra paprika, sour cream, fresh herbs, extra crumbled bacon and jalapeno slices.

Notes

Makes 4 skins.

Nutrition

Calories: 427kcal | Carbohydrates: 15g | Protein: 14g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 468mg | Potassium: 559mg | Fiber: 2g | Sugar: 1g | Vitamin A: 990IU | Vitamin C: 16.3mg | Calcium: 284mg | Iron: 3.8mg