Jalapeno Popper Potato Skins
Jalapeno Popper Potato Skins turn humble potato skins into a gooey, spicy appetizer featuring crispy baked potatoes, melty cheese and fiery jalapenos. A perfect party appetizer or cozy snack for any occasion.
Ingredients
- 6 medium russet potatoes scrubbed
- 2 tbsp olive oil or avocado oil for neutral flavor
- 1 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 8 slices bacon cooked crisp and chopped
- 4 oz cream cheese softened
- 1 cup sharp cheddar cheese shredded
- 2-3 jalapeno peppers seeded and finely diced
- 2 tbsp green onions chopped
- 1/4 cup sour cream
- cilantro or parsley chopped (optional garnish)
- nonstick cooking spray or parchment paper for easy cleanup
Instructions
- Preheat the oven to 400°F. Rub potatoes with olive oil, salt, and pepper. Bake for 45-50 minutes.
- Cook bacon until crisp, then chop into pieces.
- Slice baked potatoes in half, scoop out flesh, leaving a border. Save scooped flesh for later.
- Brush hollowed skins with oil, then broil until browned.
- Combine cream cheese, cheddar, bacon, green onions, and sour cream. Season to taste.
- Fill each potato shell with cheese mixture. Top with jalapenos and bacon.
- Bake filled skins until cheese is bubbly and golden.
- Sprinkle with cilantro or parsley, serve with extra sour cream, and enjoy hot.
Notes
Leftovers can be stored in the fridge for up to 3 days. Freeze unfilled shells and filling separately for longer storage. Customize heat level by adjusting jalapenos.
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