Jalapeno Popper Twice Baked Potatoes - a twice baked potato filled with all of your favorite jalapeño popper ingredients! showmetheyummy.com #jalapeno #jalapenopopper #bakedpotatoes #potatoes #bacon #cheese #spicy #ranch
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5 from 2 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: Jalapeno popper twice baked potatoes
Servings: 8 people
Calories: 484kcal
Author: Jennifer Debth

Ingredients

The potatoes

  • 4 large russet potatoes
  • 2 tablespoons unsalted butter melted

The filling

  • 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

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!

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

Serving: 1potato half | Calories: 484kcal | Carbohydrates: 39g | Protein: 13g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 622mg | Potassium: 902mg | Fiber: 3g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 18.8mg | Calcium: 170mg | Iron: 1.9mg