Make The Perfect Jalapeno Popper Twice-Baked Potatoes Tonight

Fire up your oven and get ready for a delicious, zesty treat – Jalapeño Popper Twice-Baked Potatoes! Learn how to make these tasty spuds tonight!

Plated twice-baked potato

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These delicious and hearty jalapeno popper twice-baked potatoes are absolutely “popping” with all the flavors the name suggests. They are shown here garnished simply with fresh parsley, but they can also be topped with freshly chopped chives, green onions, and/or additional jalapeno pepper and crumbled bacon, if desired. You can also add another dollop of sour cream!

Like my other jalapeno popper recipes, the heat level can be controlled my making sure you cut out the ribs of the jalapenos and de-seed them. Personally, I like to make mine a little warmer, but it’s all up to you!

Inside look at the Jalapeno Popper Twice-baked potatoes

Ingredients to Make Jalapeno Popper Twice-Baked Potatoes:

How to Make Jalapeno Twice-Baked Potatoes:

Place the top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil, parchment paper, or a Silpat™ baking mat and set aside.

Pierce each potato with a fork several times and drizzle with approximately one-half tablespoon olive oil. Generously season with coarse sea salt and place directly on the center rack, as shown, in the pre-heated oven for 50-55 minutes or until tender when pierced with a fork.

While the potatoes are baking, add the cream cheese, one cup Mexican cheese, crumbled bacon, jalapeño pepper, and sour cream to a large mixing bowl and set aside.

Remove baked potatoes from the oven and set aside several minutes until cool enough to handle. Cut each potato in half lengthwise, as shown, and scoop out the insides with a spoon, leaving a one-quarter inch thick wall around the sides and bottom.

Add the removed baked potato to the bowl with the rest of the filling. Season with salt and black pepper, to taste, and stir until thoroughly combined.

Divide the filling among the 8 potato halves and arrange on the prepared baking sheet. Top each potato with some of the remaining Mexican cheese and return to the oven for 10-15 minutes, or until the cheese is nicely brown and melted.

Remove from the oven and cool for several minutes. Top with some fresh parsley and serve immediately.

Enjoy!

Plate of spuds topped with fresh parsley
Yield: 8 twice-baked potatoes

Jalapeno Popper Twice-Baked Potatoes

Inside look at the Jalapeno Popper Twice-baked potatoes

Take your twice-baked potatoes up a notch with this flavorful Jalapeño Popper twist! Find out how to make the perfect batch tonight with this recipe guide.

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 4 large Idaho baking potatoes
  • 2 Tablespoons extra virgin olive oil
  • Coarse sea salt, to taste
  • 8 oz. cream cheese, softened at room temp
  • 6 slices thick-cut bacon, cooked crispy, blotted dry, and crumbled
  • 1 ½ cups Mexican cheese blend, finely shredded, divided
  • 1 large jalapeño pepper, seeded and diced small
  • ⅓ cup sour cream
  • Sea salt and black pepper, to taste
  • ¼ cup parsley, chopped

Instructions

    Place the top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil, parchment paper, or a Silpat™ baking mat and set aside.

    Pierce each potato with a fork several times and drizzle with approximately one-half tablespoon olive oil. Generously season with coarse sea salt and place directly on the center rack, as shown, in the pre-heated oven for 50-55 minutes or until tender when pierced with a fork.

    While the potatoes are baking, add the cream cheese, one cup Mexican cheese, crumbled bacon, jalapeño pepper, and sour cream to a large mixing bowl and set aside.

    Remove baked potatoes from the oven and set aside several minutes until cool enough to handle. Cut each potato in half lengthwise, as shown, and scoop out the insides with a spoon, leaving a one-quarter inch thick wall around the sides and bottom.

    Add the removed baked potato to the bowl with the rest of the filling. Season with salt and black pepper, to taste, and stir until thoroughly combined.

    Divide the filling among the 8 potato halves and arrange on the prepared baking sheet. Top each potato with some of the remaining Mexican cheese and return to the oven for 10-15 minutes, or until the cheese is nicely brown and melted.

    Remove from the oven and cool for several minutes. Top with some fresh parsley and serve immediately. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 411Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 63mgSodium: 446mgCarbohydrates: 35gFiber: 4gSugar: 3gProtein: 14g

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Take your twice-baked potatoes up a notch with this flavorful Jalapeño Popper twist! Find out how to make the perfect batch tonight with this recipe guide.

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