Description
Jalapeno Popper Twice Baked Potatoes are a delicious and decadent twist on classic twice-baked potatoes, filled with creamy cheeses, spicy jalapenos, and crispy bacon.
Ingredients
Scale
- 6 large potatoes, washed and pricked with holes
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
- 1 cup sour cream
- 8 ounces cream cheese, room temperature
- 1 ½ cups cheddar cheese, shredded and divided
- 1 cup mozzarella cheese, shredded
- 3 tablespoons dry ranch seasoning mix, or 1 1/2 (1 ounce) packets of store-bought seasoning
- 2–4 medium jalapeno peppers, seeded and diced (reserving a teaspoon for topping)
- 4 slices bacon, cooked and crumbled (reserving 2 tablespoons for topping)
- 2 tablespoons green onion, diced
- 1 teaspoon salt
- ½ teaspoons pepper
Instructions
- Preheat the oven to 350° F.
- Wash the potatoes, and prick each side of the potatoes 1-2 times with a fork.
- Coat each potato with canola oil and kosher salt and place on a foil-lined cooking sheet. Bake for 1 hour or until potatoes are fork-tender.
- Remove from oven and let potatoes rest until they are cool enough to handle.
- Using a sharp knife, slice the top (horizontally) off of each potato.
- Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed-out potato shells on a baking sheet.
- To the bowl of potatoes, add sour cream, cream cheese, 1 cup of cheddar cheese, mozzarella cheese, ranch seasoning, jalapenos, bacon, green onion, salt, and pepper. Mash until everything is mixed together.
- Fill the hollowed-out potato skins with the filling.
- Top each potato with the remaining shredded cheddar cheese and bacon. Bake for 15 to 20 minutes or until cheese is melted.
- Top with reserved jalapenos.
Notes
- Adjust the level of spiciness by varying the amount of jalapenos used.
- For a lighter version, substitute Greek yogurt for sour cream.
- These potatoes can be made ahead of time and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg