Jalapeno Popper Twice Baked Potatoes

5 from 6 votes

Jalapeno Popper Twice Baked Potatoes

Jalapeno Popper Twice Baked Potatoes - a twice baked potato filled with all of your favorite jalapeño popper ingredients!

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Main Dish, Side Dish

Cuisine: American

Keyword: cheesy, jalapeno, russet potatoes

Servings: people

Calories: 484kcal

Author: Jennifer Debth

Equipment

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

US Customary - Metric

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.

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.**

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!
Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*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.

Nutrition