Jalapeno Popper Twice Baked Potatoes – a twice baked potato filled with all of your favorite jalapeño popper ingredients!
Well. I did it. I brought back one of my most favorite treats: the jalapeno popper – and kicked it up a notch by stuffing it into a potato. These are Jalapeno Popper Twice Baked Potatoes and I love them.
Growing up, after dance class sometimes my dad and I would stop by Wendy’s. The ONLY thing I would ever get there was a cheesy potato. Just potato and melty cheese. Yum.
Being a sophisticated adult now 😉 , but still secretly craving those Wendy’s baked potatoes, I decided to forgo the drive through, because oh yea, we don’t have a car, and make some cheesy potatoes at home instead!
But then I reeeeally started craving some jalapeno poppers.
Long story short – Jalapeno Popper Twice Baked Potatoes were born and they’re amazing, but really dangerous.
Amazing – because they taste so good.
Dangerous – because they taste too good.
Thank goodness we’re friends with our neighbors, because I pawned a few of these jalapeno popper twice baked potatoes (and these lemon bars) off on them. I don’t think they complained too much, because after dinner that night I received a text saying, “Omg. I hate you and love you at the same time. Amazing treats!!”
Like I said. Amazing. And. Dangerous.
Trevor and I enjoyed a few too many of these while watching our new favorite show on Netflix, Bloodline. Ohhh my gosh. Have you guys seen it? It’s seriously addicting. I won’t lie to you and say we didn’t binge watch the whole season in only a few days. I won’t do it. 😉
But back to the jalapeno popper twice baked potatoes.
The potatoes are baked twice (really Jennifer? 😉 ), so the skin gets crispy and the inside gets nice and fluffy. The first time the potato gets baked whole. Once it’s fork tender, I scooped out the inside and whipped it with roasted jalapenos, cream cheese, cheddar cheese, crispy bacon… you know… all your favorite jalapeno popper ingredients and then re-stuffed the filling back into the skin. Then the potato got a generous topping of cheese and baked for the second time.
Once the potatoes were warm, I took them out of the oven and sprinkled them with a little more bacon, because, well, why wouldn’t I? 🙂
I saved a few for Trevor and I and then immediately sent the rest away, so I wouldn’t eat them all in one sitting.
I mean, I wouldn’t blame myself if I did, the filling is that ridiculously delicious. It’s tastes just like a jalapeno popper, but better, because we stuffed it into a potato!
Crispy skin, creamy filling, salty bacon, melty cheese. What’s not to love?
Jalapeno Popper Twice Baked Potatoes will sweep the nation!
What are some of your favorite food mash ups? Jalapeno poppers + twice baked potatoes is my new fav…obvi. 😉 Show me the yummy!
- 4 large russet potatoes
- 2 tablespoons unsalted butter melted
- 6 slices bacon cooked and diced (5 mixed in, save one for topping)*
- 1 (8 oz) package cream cheese softened
- 1/4 cup mayo
- 1/2 cup non fat plain greek yogurt or sour cream
- 4 tablespoons unsalted butter softened
- 1 (1 oz) package dry Ranch salad dressing and seasoning mix
- 1 1/2 teaspoons garlic powder
- 4 Jalapeños (I only used two - one with seeds one deveined and deseeded, but spice level varies from pepper to pepper)**
- 1 cup shredded cheddar cheese divided
- Chives optional for topping
- Preheat oven to 425 degrees F.
- Wash potatoes. Prick them all over with a fork, brush with melted butter, and lightly season with salt.
- Bake potatoes in a baking pan (mine was 9 x 13) for 45 minutes - 1 hour, or until fork tender.
- Remove from oven and let cool for about 10 minutes, or until you can handle them.
- Turn broiler on and place oven rack on the top rung.
- Remove the stem and cut jalapeños lengthwise.
- Place on a baking sheet skin side up and broil until the skins are blackened, about 5 minutes.
- Remove from the oven and place in a small ziplock baggie. Close the ziplock baggie and let steam for 5 minutes.
- Remove from the bag and peel off the skin.
- Chop (and remove any seeds/devein if necessary) and set aside.**
- One potatoes have cooled, cut lengthwise and scoop out the filling. Leave a small border of potato, so it can stand up on it's own.*** Place the potato skins back into the baking pan.
- In a stand mixer, place potato filling, cooked/diced bacon, cream cheese, mayo, greek yogurt, butter, Ranch, garlic powder, roasted jalapenos, and 1/2 cup of cheddar cheese.
- Mix until well combined.
- Scoop the filling back into the potato skins and top with remaining cheese.
- Lower oven temperature back to 425 degrees F (and oven rack back to the middle) and bake for an additional 10-15 minutes, or until the filling is hot and the cheese is melty.
- Remove from oven and top with remaining bacon and chives, if desired.
- Serve immediately!
*Not sure how to cook bacon? Place bacon in a cold pan. Turn heat to medium. Cook until crispy! Once cooked, place on a paper towel to soak up extra grease!
**Jalapeno peppers can vary in spice level. I used 1 whole jalapeno and 1 whole jalapeno that was deseeded/deveined and thought the spice level was perfect. I tell you to roast 4 just in case you want to add more. Start with less (maybe 1 pepper deseeded/deveined) and add more as you see fit!
***If your potatoes aren't staying upright after you've scooped the the filling, cut off a bit of the bottom so it's flat.