Jalapeno potatoes –Delve into the delightful world of flavor with our Jalapeno Popper Twice Baked Potatoes. This scrumptious dish takes the comforting classic of twice-baked potatoes and elevates it by infusing it with the spicy, creamy goodness of jalapeno poppers. Perfect as a side dish or a standalone meal, this recipe is sure to impress your family and friends.
Jalapeno Popper Twice Baked Potatoes
These twice-baked potatoes are loaded with cheese, bacon, and just the right amount of heat from jalapenos. They are not only delicious but also visually appealing, making them a great addition to any dining table.
Ingredients
- 4 large russet potatoes
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon (cooked)
- 1-2 jalapenos, finely chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly and pierce each potato several times with a fork. Bake directly on the oven rack for about 45-60 minutes, or until tender.
- Once baked, remove the potatoes from the oven and let them cool for about 10-15 minutes. Reduce the oven temperature to 350°F (175°C).
- Carefully cut each potato in half lengthwise and scoop out the insides, placing the flesh in a mixing bowl. Be sure to leave a small border of potato for structure.
- To the bowl with the potato flesh, add cream cheese, sour cream, shredded cheddar cheese, crumbled bacon, chopped jalapenos, garlic powder, salt, and pepper. Mix until well combined and creamy.
- Evenly fill the potato skin halves with the mixture, mounding them slightly.
- Place the stuffed potatoes on a baking sheet and bake for an additional 20-25 minutes, or until heated through and the tops are slightly golden.
- Garnish with chopped chives if desired, and serve hot.
Savor the rich, decadent flavors of these Jalapeno Popper Twice Baked Potatoes at your next meal gatherings, and watch them disappear in no time!