Twice Baked Jalapeno Popper Potatoes

Twice Baked Jalapeno Popper Potatoes are stuffed full of bacon, cream cheese, cheddar cheese, and jalapenos. Crispy on the outside and wonderfully creamy and rich on the inside. So spicy and good!

They make an incredible side dish for steak, grilled chicken, pork tenderloin, or a holiday dinner. Even better, you can assemble them a day ahead and refrigerate them until you’re ready to bake. They also freeze beautifully, making them a great recipe to have on hand for busy nights and entertaining.

Makes a great side dish and they are filling enough to be a main dish when served with a salad with Creamy Italian Dressing or Creamy Balsamic Dressing.

Ingredients Needed For Twice Baked Jalapeno Popper Potatoes

• 4 Large Baking Potatoes (russett potatoes)
• 8 ounces Cream Cheese– you want it softened so that it mixes in easily.
• Sour Cream– combines with the sour cream to make a rich and creamy filling.
• Salt, Pepper, and Garlic Powder– potatoes need lots and lots of seasoning to not taste bland.
• Jalapeno Peppers– finely diced. Use 2 for a little heat or 3 to 4 for lots of heat.
• Bacon– use as much or as little bacon as you like. I think about 6 slices is just the right amount.
• Shredded Sharp Cheddar Cheese– you can replace half a cup of the cheddar cheese with Parmesan cheese if you like.
• Green Onions– adds nice color and flavor.

Scoop out the insides of the potato halves.

How To Make Twice Baked Jalapeno Popper Potatoes

(More detailed instructions in recipe card below.)

1. Bake the potatoes. (First Bake) Rub the potatoes with olive oil and sprinkle with salt. Bake until soft (until a fork easily pierces them.)
2. Scoop out the potatoes. Let cool until cool enough to handle. Then scoop out the pulp into a bowl, leaving about 1/4-inch of the potato intact so they have some structure. with the cream cheese, sour cream, salt and pepper. Use an electric mixer to mix until smooth or a potato masher to mash until smooth.
3. Make the filling. Add the cream cheese, sour cream, salt and pepper to bowl with potato pulp. Use an electric mixer to mix until smooth or a potato masher to mash until smooth.
4. Add the good stuff. Mix in most of the bacon, cheddar cheese, and green onion and all of the jalapeno.
5. Fill the potatoes. Season the inside of the potato shells with salt and pepper and then stuff with the potato mixture. Sprinkle remaining cheese, onion, and bacon on top.
6. Bake a second time. Bake for 15 to 20 minutes or until hot all the way through.

How To Store

Leftovers will keep in an airtight container for 4 to 5 days and can be reheated in the oven or microwave. Can be frozen for up to 2 months. Thaw in the refrigerator overnight and then bake.

More Stuffed Potato Recipes

• Reuben Potatoes
• Double Stuffed Taco Potatoes
• Double Stuffed Potatoes with Cheesy Seafood Sauce