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.
Make them.
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!
– Jennifer
What are some of your favorite food mash ups? Jalapeno poppers + twice baked potatoes is my new fav…obvi. 😉 Show me the yummy!
Jalapeno Popper Twice Baked Potatoes
Equipment for this recipe
Ingredients
The potatoes
- 4 large russet potatoes
- 2 tablespoons unsalted butter melted
The filling
- 6 slices bacon cooked and diced (5 mixed in, save 1 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 2 - 1 with seeds and 1 deveined and deseeded, but spice level varies from pepper to pepper)**
- 1 cup shredded cheddar cheese divided
- Chives optional for topping
Instructions
The potatoes
- 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.
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The jalapenos
- 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.**
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Assembling
- 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!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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