Jalapeño Popper Twice Baked Potatoes

These jalapeño popper inspired twice baked potatoes are the perfect side dish to serve to a group!

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Jalapeño Popper Twice Baked Potatoes



3 russet potatoes
1 tbsp olive oil
1 tsp salt
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
67 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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Add cream cheese, sour cream, ranch seasoning, salt and pepper to the bowl with the potatoes.
  5. Using a hand mixer or immersion blender, mix the potato mixture until creamy and smooth.
  6. Fold in 1/2 cup shredded cheddar, shredded pepper jack, bacon (reserve some for topping) and pickled jalapeños.
  7. Fill the potato skins with the jalapeño popper potato mixture.
  8. Top with the other 1/2 cup shredded cheddar, fresh chopped jalapeño and a little bit of the bacon crumbles.
  9. Bake for 15-18 minutes or until the cheese is melted.
  10. Top with fresh chopped chives. Serve and enjoy!
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