Jalapeño Popper Twice Baked Potatoes Recipe

If you’re a fan of twice-baked potatoes and love the zesty, spicy flavors of jalapeño poppers, this Jalapeño Popper Twice Baked Potatoes recipe is a perfect fusion of the two! With creamy mashed potato filling loaded with cheese, bacon, and jalapeños, then baked until golden, these potatoes are indulgent and perfect for any gathering. Whether you’re serving them as a side dish, appetizer, or even a main course, they’ll be the hit of the table. Let’s dive into the recipe!

Why You’ll Love Jalapeño Popper Twice Baked Potatoes

1. Loaded with Flavor: Creamy, cheesy, and just the right amount of heat.
2. Great for Gatherings: A unique and fun dish that will impress your guests.
3. Easy to Customize: You can adjust the spice level and add different toppings to make it your own.

Step-by-Step Instructions

Step 1: Bake the Potatoes

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Potatoes: Scrub the potatoes thoroughly, then dry them. Pierce each potato a few times with a fork to allow steam to escape during baking.
3. Season and Bake: Rub each potato with olive oil, then sprinkle with salt and pepper. Place them directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 2: Prepare the Filling

1. Scoop Out the Potatoes: Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the insides into a large mixing bowl, leaving a thin layer of potato flesh on the skins to help maintain their shape.
2. Mash the Potato: Mash the potato flesh in the bowl with a fork or potato masher until smooth.
3. Add Creamy Ingredients: Add the softened cream cheese, sour cream, and mayonnaise (if using) to the mashed potatoes. Mix until creamy and smooth.
4. Add Cheese and Seasonings: Fold in the shredded cheddar and mozzarella cheeses, crumbled bacon, diced jalapeños, green onions, garlic powder, salt, and pepper. Mix until everything is evenly combined.

Step 3: Stuff and Top the Potatoes

1. Stuff the Potato Skins: Spoon the filling back into each potato skin, mounding it slightly.
2. Prepare Topping: In a small bowl, mix the panko breadcrumbs with the remaining shredded cheddar and mozzarella cheese.
3. Top the Potatoes: Sprinkle the panko-cheese mixture evenly over the stuffed potatoes for an extra crispy, cheesy topping. If desired, add a slice or two of fresh jalapeño on top for added color and heat.

Step 4: Bake Until Golden

1. Bake Again: Place the stuffed potatoes back in the oven at 400°F (200°C) and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown.
2. Garnish: Remove from the oven and garnish with extra green onions and a dollop of sour cream if desired.

Tips for Perfect Jalapeño Popper Twice Baked Potatoes

1. Use Large Potatoes: Russet potatoes work best for this recipe because of their size and starchy, fluffy texture.
2. Adjust the Heat: For milder heat, remove the seeds from the jalapeños, or substitute with green bell pepper.
3. Make Ahead: Prepare the potatoes up to the final baking step and refrigerate. When ready, bake until heated through and the top is golden.

Flavor Variations

1. Add Protein: Try mixing in shredded rotisserie chicken or diced ham for a heartier dish.
2. Spicy Ranch Twist: Add a tablespoon of ranch seasoning to the filling for an extra flavor boost.
3. Use Different Cheeses: Try pepper jack or gouda for a unique flavor twist.

Serving Suggestions

• Main Dish: Serve with a fresh salad or roasted vegetables for a complete meal.
• Side Dish: Pair with grilled steak or barbecue for a fantastic side.
• Appetizer: Slice the potatoes into halves or thirds for bite-sized appetizers at parties.

Storage and Reheating

1. Store Leftovers: Place any leftovers in an airtight container and refrigerate for up to 3 days.
2. Reheat: To reheat, place the potatoes in a 350°F (175°C) oven for about 10-15 minutes until heated through.
3. Freezing: These potatoes freeze well. Wrap each potato individually in foil and freeze for up to 3 months. To reheat, bake at 400°F for about 25-30 minutes until warmed through.

Frequently Asked Questions (FAQs)

1. Can I make these ahead of time?
   • Yes, you can prepare the stuffed potatoes ahead and refrigerate. When ready to serve, simply bake until heated through.
2. Can I use a different type of potato?
   • Russet potatoes work best, but large Yukon Gold potatoes can be a good alternative for their creamy texture.
3. Are there dairy-free options?
   • Yes, substitute dairy-free cream cheese, sour cream, and cheese. Ensure the non-dairy products melt well for a creamy consistency.
4. How can I make it spicier?
   • Add more jalapeños, use hot sauce in the filling, or sprinkle crushed red pepper flakes for extra heat.
5. Can I use leftover mashed potatoes?
   • Definitely! Just add the filling ingredients to your mashed potatoes and proceed with stuffing and baking.

Conclusion

These Jalapeño Popper Twice Baked Potatoes bring all the best flavors of jalapeño poppers and baked potatoes together in one delicious dish. They’re cheesy, creamy, and have a delightful kick that can be customized to your preferred spice level. This recipe is perfect for entertaining, game days, or a fun family dinner. With easy prep and customizable toppings, these potatoes are sure to become a new favorite. Enjoy!

Yield: 4

Jalapeño Popper Twice Baked Potatoes Recipe

Print

If you're a fan of twice-baked potatoes and love the zesty, spicy flavors of jalapeño poppers, this Jalapeño Popper Twice Baked Potatoes recipe is a perfect fusion of the two! With creamy mashed potato filling loaded with cheese, bacon, and jalapeños, then baked until golden, these potatoes are indulgent and perfect for any gathering. Whether you’re serving them as a side dish, appetizer, or even a main course, they’ll be the hit of the table. Let’s dive into the recipe!

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Ingredients

• 4 large russet potatoes
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 oz cream cheese, softened
• ½ cup sour cream
• ½ cup shredded cheddar cheese
• ½ cup cooked bacon, crumbled
• 2-3 jalapeños, seeds removed and diced (adjust for heat)
• ¼ cup green onions, chopped
• 1 tbsp butter
• Additional shredded cheddar and bacon for topping (optional)

Instructions

1. Prepare and Bake the Potatoes:
   Preheat your oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, and rub with olive oil. Sprinkle with salt and place them on a baking sheet. Bake for about 1 hour, or until tender. Remove from the oven and let cool slightly.
   
2. Scoop Out the Potatoes:
   Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Carefully scoop out most of the potato flesh, leaving about ¼ inch of potato around the skin. Place the potato flesh in a large mixing bowl.
   
3. Make the Filling:
   To the bowl with the potato flesh, add the cream cheese, sour cream, cheddar cheese, crumbled bacon, diced jalapeños, green onions, and butter. Season with salt and pepper. Mash everything together until smooth and creamy.
   
4. Stuff the Potatoes:
   Spoon the filling back into each potato skin, mounding slightly. Sprinkle additional shredded cheddar and crumbled bacon on top, if desired.
   
5. Bake Again:
   Return the stuffed potatoes to the oven and bake for another 15-20 minutes, or until the tops are golden and the filling is hot and bubbly.
   
6. Serve:
   Garnish with extra green onions or a dollop of sour cream, if desired. Serve hot.

Notes

• For extra spice, leave some jalapeño seeds in or add a dash of hot sauce to the filling.
• These can be made ahead and reheated in the oven.