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!
Wash and scrub the potatoes. Rub with a little olive oil and sprinkle with salt.Bake at 400 degrees F for 1 hour or until soft.Let cool until cool enough to handle.Cut in half and scoop out the pulp into a large bowl.
Cook the bacon until crispy and then chop it up.Cook the jalapeno in the bacon grease for just a minute or two to soften.
To the bowl with the pulp, add cream cheese, sour cream, salt, pepper, and garlic powder. Use an electric mixer to mix until smooth. Or you can use a potato masher.
Stir in the jalapeno peppers. Set aside a little bacon, cheddar cheese and green onion and mix the rest into the potato mixture.
Spinkle the potato shells with a little salt and pepper and then fill with potato mixture. Sprinkle the set aside bacon, green onion, and cheese on top.
Place on rimmed baking sheet and bake at 350 for 15 to 20 minutes.
Notes
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.