Twice Baked Jalapeno Popper Potatoes

March 21, 2016

Have you ever craved for something you've never had, let alone heard of? That is exactly what happened the weeks before I decided to try and create this recipe. I have been obsessed with the flavors of jalapeno poppers for who knows how long, and I knew I wanted a heartier and more filling version of the staple Game Day appetizer. Then I was sitting in church one day craving twice baked potatoes, and it came to me. COMBINE THE TWO.  It makes so much sense I don't know WHY I haven't thought of this before. Now, I'm in no way saying I invented Twice Baked Jalapeno Popper Potatoes. Someone somewhere, I'm sure, has made these before. THEY MAKE TOO MUCH SENSE. I've just never seen the two combined. BUT HOLY YUM, BATMAN. 

 

These crisp potato skins are filled with a creamy and spicy potato/popper mix and topped with bacon and delicious cheeses. You bite into one of these bad boys and it's an explosion of delicious jalapeno flavor with the creamy texture of cream cheese potatoes. And the bacon topping? Well, bacon just makes everything better, doesn't it?

 

So what are you waiting for? Don't you want joy in your life? Hurry and bake these up to share (or not). Be sure to send this recipe to your parents, your co-workers, your boss, your accountant, your babysitter, your local councilmen, and every person you see on the street. Because these are life-changing.

 

Twice Baked Jalapeno Popper Potatoes 

 

Prep Time: 20 minutes

Bake Time: 20 minutes

Total Time: 35 minutes

 

Ingredients:

- 4 medium sized russet potatoes

- 4 oz cream cheese, room temp

- 1/3 cup sour cream

- 1/3 cup milk

- 1/4 cup diced jalapeno (fresh)

- 1/4 cup canned diced green chiles

- 1/4 cup minced onion

- 1/4 tsp garlic powder

- 1/4 tsp cumin

- 1/2 tsp salt/pepper

- 1 Tbsp parmesean cheese

- 1/2 lb bacon, cooked and chopped

- 1/2 cup colby jack cheese

 

1. Preheat oven to 400 degrees. Wash and prick each potato on each side. Put in microwave and cook for 5 minutes. Then flip over and cook for 5 more minutes, until fork goes easily in and out of potato. Cut in half lengthwise then let cool for about 5 minutes.

 

2) Careful not to tear the skins, scoop the potato pulp from the skin and put into a mixing bowl. Put skins on a foil lined baking sheet and put in the over for 7 minutes. Combine all ingredients except parmesean, bacon and colby jack. Mix until smooth. 

 

3) Remove skins from oven and scoop even amounts of the potato mix into the skins. Combine remaining cheese and sprinkle on top. Put in oven and bake for 10-13 minutes. Remove from oven and top with bacon. Serve with your favorite hot sauce for an extra kick.

 

4) ENJOY and post with #perfectleehungry.

 

 

 

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I'm Jess, and I pretend to be an adult sometimes. Welcome to my Hungry world!

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