These jalapeño popper inspired twice baked potatoes are the perfect side dish to serve to a group!
Jalapeño Popper Twice Baked Potatoes
- Yield: 6 servings 1x
Ingredients
Scale
Potatoes
3 russet potatoes
1 tbsp olive oil
1 tsp salt
Filling
6 oz cream cheese, room temperature
1/3 cup sour cream
1 tbsp dry ranch seasoning
salt and pepper
1 cup shredded cheddar, divided
1/2 cup shredded pepper jack
6–7 slices of bacon, cooked and crumbled
1/4 cup pickled or candied jalapeños, chopped
1 small jalapeño, seeds removed, chopped, for topping, optional
chopped chives for topping
Instructions
- Preheat the oven to 350 degrees F.
- Wash your potatoes and poke them all over with a fork. Coat with olive oil and salt and add to a foil or parchment paper lined baking sheet. Bake for about 1 hour.
- Cut the potatoes in half lengthwise when slightly cooled. Carefully use a spoon to spoon out the center of the potatoes and place in a medium to large sized mixing bowl. Do this step gently so you don’t cut through to the skin of the potatoes.
- Add cream cheese, sour cream, ranch seasoning, salt and pepper to the bowl with the potatoes.
- Using a hand mixer or immersion blender, mix the potato mixture until creamy and smooth.
- Fold in 1/2 cup shredded cheddar, shredded pepper jack, bacon (reserve some for topping) and pickled jalapeños.
- Fill the potato skins with the jalapeño popper potato mixture.
- Top with the other 1/2 cup shredded cheddar, fresh chopped jalapeño and a little bit of the bacon crumbles.
- Bake for 15-18 minutes or until the cheese is melted.
- Top with fresh chopped chives. Serve and enjoy!
