Jalapeno Popper Twice Baked Potatoes
The ultimate side dish recipe - baked potatoes mashed with cream cheese, cheddar and jalapeno pepper, stuffed into a potato shell and baked to perfection, topped with jalapeno slices. It's a mashup recipe - jalapeno poppers and twice baked potatoes. Addictive!
- 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
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.
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