Jalapeno Popper Twice Baked Potatoes (Printable)

Spicy, cheesy twice baked potatoes with jalapeno popper flavors.

# What You'll Need:

01 - 4 large russet potatoes, scrubbed

02 - 2–3 jalapeno peppers, seeded and finely diced

03 - 2 green onions, finely sliced

04 - 4 oz cream cheese, softened

05 - 1/2 cup sour cream

06 - 1 cup shredded cheddar cheese

07 - 1/2 cup shredded mozzarella cheese

08 - 2 tbsp unsalted butter, softened

09 - 4 slices bacon, cooked crisp and crumbled

10 - 1/2 tsp garlic powder

11 - Salt and black pepper, to taste

12 - Extra sliced jalapenos

13 - Chopped chives

01 - Preheat the oven to 400°F. Prick potatoes with a fork and bake directly on the oven rack for 50–60 minutes, until tender.

02 - Cool potatoes slightly, then slice each in half lengthwise. Carefully scoop out the insides into a bowl, leaving a 1/4-inch shell.

03 - Add cream cheese, sour cream, butter, garlic powder, salt, and pepper to the potato flesh. Mash until smooth.

04 - Stir in diced jalapenos, green onions, half the cheddar cheese, half the mozzarella, and half the bacon (if using).

05 - Spoon the mixture back into the potato skins. Top with remaining cheeses and bacon.

06 - Place potatoes on a baking sheet and bake at 400°F for 15–20 minutes, until hot and tops are golden.

07 - Garnish with extra jalapenos and chives before serving.

01 -

It combines the creamy texture of twice baked potatoes with the irresistible kick of spicy poppers.
This dish works perfectly as a hearty side dish or a standalone vegetarian main course.

02 -

Do not skimp on the initial baking time because undercooked potatoes will turn into a gummy mess when you try to mash them.
Be gentle when scooping out the flesh to avoid tearing the skins, as they need to hold the filling together during the second bake.

03 -

Warm the dairy ingredients slightly before mixing to help them incorporate faster into the hot potatoes.
Place the potato shells on a baking sheet during the first bake to catch any drips if they soften too much.