When two worlds collide – Twice Baked Potatoes loaded with a creamy dreamy Jalapeño Popper filling. Food comas have never been more delicious!
Jalapeño Popper Loaded Potatoes
These twice-baked potatoes are a mash-up of mashed potatoes, baked potatoes, cheese, jalapeno, and bacon!!!! Doesn’t that just sound like a dream side dish? Seriously, if I had to dream what the perfect potato would look like, it would be these bacon jalapeno popper twice baked potatoes. The next time you want an out-of-this-world side dish to spice up your normal dinner routine pull out this recipe, and watch as everyone starts to drool just at the sight of them.
The best part is, you can make these twice baked potatoes ahead of time, just like my baked garlic mashed potatoes. These recipes help make getting dinner on the table a breeze. Especially if you’re entertaining for game day or around the holidays!
This easy twice baked potatoes recipe takes your favorite appetizer, bacon-wrapped jalapeno poppers, and makes it into something worthy to be served as part of the main course. The perfectly mashed and twice baked potato is mixed with cheddar cheese, bits of bacon, and hints of spicy jalapenos, so trust me when I say this will be your new favorite side dish from now on.
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Jalapeño Popper Loaded Potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: Servings (click & slide): 4
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Pin RecipeDescription
When two worlds collide – Twice Baked Potatoes loaded with a creamy dreamy Jalapeño Popper filling. Food comas have never been more delicious!
Ingredients
- 4 large Baking Potatoes, stabbed a few times with a fork
- 9oz / 250g Streaky Bacon, cooked & chopped
- 5.3oz / 150g Cheddar, grated
- 5.3oz / 150g Cream Cheese
- 3 fresh Jalapeños, deseeded & finely diced (see notes)
- 2 tbsp Butter
- 1/2 tsp Garlic Powder
- Salt & Black Pepper
- Olive Oil
- Sour Cream, to serve
- Fresh Chives, to serve
Instructions
- Coat potatoes in a drizzle of olive oil and a good pinch of salt and pepper. Place in the oven at 356f/180c for 60-70mins, or until deep golden and fork tender.
- Once cool enough to handle, slice off the top (3/4 of the way up) and scoop out most of the centre, leaving a thin wall to keep the potato sturdy.
- Combine the filling with cream cheese, garlic powder, butter, a good pinch of salt and pepper (to taste) and most of your cheddar, bacon & jalapeños (save some to top).
- Evenly divide the filling among your potato skins, then top with your remaining cheddar, bacon and jalapeños. Place back in the oven at 430f/220c for 15mins or until the cheese turns nice and crispy.
- Serve with a dollop of sour cream and a sprinkle of chives.
- Category: Healthy
- Cuisine: American
Keywords: Jalapeño Popper Loaded Potatoes
