Jalapeño Popper Twice Baked Potatoes
A zesty and flavor-packed twist on Classic Twice Baked Potatoes, these Jalapeño Popper Twice Baked Potatoes are a fun mash-up of two classic party appetizers into one irresistible snack!
Jalapeño Popper Twice Baked Potatoes Recipe
One of my all-time favorite meals is a medium-rare steak with a side of twice baked potatoes. It’s simple, straight-forward and always satisfying.
However, to keep this favorite meal fresh and fun, I have experimented with making little tweaks to the twice baked potatoes – keeping them true to the originals in the gorgeously crispy potato shell, creamy and buttery mashed potato filling and plenty of melted cheese throughout – but adding new flavors and textures.
Today, we’re adding in the flavors you’d associate with a classic jalapeño popper – spicy, chopped jalapeño peppers, zesty ranch seasoning and salty bits of bacon.
This is a great appetizer for a party or game day, or a delicious side dish for a BBQ or special steak supper. Either way, you will not regret giving these crispy, creamy, cheesy and comforting jalapeño popper twice baked potatoes a try!
Here are some other Variations on Twice Baked Potatoes you can try:
- Classic Twice Baked Potatoes
- Broccoli Cheddar Twice Baked Potatoes
- Add some protein by incorporating 1 cup of shredded rotisserie chicken into the mashed potato filling
- Add vegetables to the filling – cauliflower, mushrooms, bell peppers, etc.
- Amp up the heat by adding hot sauce or including the seeds from the jalapeños
- Make a Jalapeño Popper Potato Casserole (check out our Twice Baked Potato Casserole for a step-by-step recipe on how to do this)
- For a lighter dish, use Greek yogurt instead of sour cream
- Use pickled jalapeños instead of fresh for more acidic tang
What is the difference between a baked potato and a twice-baked potato? A baked potato is a full potato that has just been baked once and while it is fluffy, it doesn’t have that creamy texture of a twice baked potato. Twice baked potatoes have the potato flesh scooped out and mixed with sour cream, butter and sometimes milk, before being placed back in the potato skin for a second bake which creates a crispy shell with a creamy mashed potato interior. They are quite literally twice-baked.
What is the best potato for twice-baked potatoes? Russet potatoes are my go-to as they are starchy and fluffy while the skins are very nicely crisp and sturdy, perfect for holding up to generous stuffings. Plus the size is perfect for a serving.
Can you prepare twice-baked potatoes in advance? Yes, these jalapeño popper twice baked potatoes can be prepped up to 3 days in advance – just leave the final baking until just before you plan to serve them.
Can you freeze twice-baked potatoes? Yes, you can! Make the twice baked potatoes completely as directed below and then cool completely before storing in your favourite airtight freezer containers or zip-top freezer bags. Freeze for up to 2 months. When ready to enjoy, bake from frozen by placing on a cookie sheet and baking at 350F for 35-45 minutes.
Why are my twice baked potatoes gummy? This can occur for three reasons:
- Either over or undercooking the potatoes, so it’s important to do the fork-tender test on the first bake and then not exceed the cooking time indicated below for the second bake.
- This can also occur when using waxy potatoes which contain less starch.
- Over mixing the mashed potato filling. It’s important to not mix to the point that it is gummy, sticky and glue-like. Leave some lumps in!
Ingredients for Jalapeño Popper Twice Baked Potatoes
- Potatoes
- Cooking Oil, as needed
- Butter
- Sour Cream
- Milk
- Ranch Seasoning <– grab our homemade ranch seasoning recipe here
- Salt and Pepper, to taste
- Jalapenos, diced (deseeded, if desired)
- Cheddar Cheese
- Chopped, Cooked Bacon
Scroll down to the printable recipe card for full measurements.
Tip: swap out the sour cream for Greek yogurt for a lighter dish; use pickled jalapeño peppers for added tang.
Kitchen Tools You May Find Helpful
- Sharp Kitchen Knife
- Cutting Board
- Measuring Cups and Spoons
- Mixing Bowl
- Cheese Grater
- Sheet Pan
- Large Spoon
How to Make Jalapeño Popper Twice Baked Potatoes
Preheat oven to 400F.
Line a baking sheet with tinfoil.
Scrub each potato clean and then rub with cooking oil.
Place the potatoes on the lined cookie sheet and bake for 1 hour.
Allow the potatoes to cool until you are able to handle them comfortably.
Lower the heat of the oven to 350F.
Cut each potato in half, lengthwise, then use a spoon to scoop out the potato flesh, leaving about 1/4” to 1/2” flesh attached to the potato skin.
Place the scooped potato flesh in a large mixing bowl.
Once all of the potatoes have been scooped out, add the butter, sour cream, milk and seasoning and beat or stir until smooth.
Stir in most of the cheese, jalapeños and bacon and stir together until smooth.
Portion the potato mixture into the potato skins.
Top each potato with remaining shredded cheese, jalapeños and bacon.
Bake the potatoes until the cheese is melted, about 8-10 minutes.
Grab your free printable recipe card for our jalapeño popper twice baked potatoes recipe:
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Jalapeño Popper Twice Baked Potatoes
A zesty and flavor-packed twist on Classic Twice Baked Potatoes, these Jalapeño Popper Twice Baked Potatoes are a fun mash-up of two classic party appetizers into one irresistible snack!
Ingredients
- 4-6 potatoes
- Cooking oil, as needed
- 1/4 cup butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1 Tablespoon Ranch Seasoning
- Salt and Pepper, to taste
- 2 Jalapenos, diced (deseeded, if desired)
- 2 cups Cheddar Cheese
- 1/2 cup Chopped, Cooked Bacon (approximately 4 slices)
Instructions
- Preheat oven to 400F.
- Line a baking sheet with tinfoil.
- Scrub each potato clean and then rub with cooking oil.
- Place the potatoes on the lined cookie sheet and bake for 1 hour.
- Allow the potatoes to cool until you are able to handle them comfortably.
- Lower the heat of the oven to 350F.
- Cut each potato in half, lengthwise, then use a spoon to scoop out the potato flesh, leaving about 1/4” to 1/2” flesh attached to the potato skin.
- Place the scooped potato flesh in a large mixing bowl.
- Once all of the potatoes have been scooped out, add the butter, sour cream, milk and seasoning and beat or stir until smooth.
- Stir in most of the cheese, jalapeños and bacon and stir together until smooth.
- Portion the potato mixture into the potato skins.
- Top each potato with remaining shredded cheese, jalapeños and bacon.
- Bake the potatoes until the cheese is melted, about 8-10 minutes.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 247Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 328mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 9g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy jalapeño popper twice baked potatoes as much as mine does!
For more ways to make veggies delicious, check out our full vegetable recipe collection here:
For more scrumptious side dishes, check out our full side dish recipe collection here:
For more amazing appetizers, check out our full appetizer recipe collection here:
It’s interesting how food, like these creative twice baked potatoes, can bring comfort and joy.
Thank you, I agree!