Name: Jalapeño Popper Twice Baked Potatoes Recipe
Prep time: 20 min
Cook time: 55 min
Ingredients: 4 large russet potatoes – Russets are perfect for baking and give a fluffy texture.; 4 ounces cream cheese (softened – Adds creamy richness to the potato filling.); ½ cup sour cream – Makes the filling smooth and slightly tangy.; 1 cup shredded cheddar cheese – Freshly shredded melts better than pre-shredded.; 2 jalapeños (seeded and diced – Adjust based on your preferred spice level.); 4 slices cooked bacon (crumbled – Adds a smoky, savory crunch.); 2 tablespoons chopped green onions – Fresh green onions give a subtle sharpness.; 1 teaspoon garlic powder – Enhances flavor without overpowering the other ingredients.; Salt and pepper to taste – Seasoning balances all the flavors.; Olive oil for brushing – Helps the potato skins crisp beautifully.

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I’ve tried so many potato recipes, but this Jalapeño Popper Twice Baked Potatoes recipe has quickly become my favorite. The combination of creamy potatoes, spicy jalapeños, and melted cheese feels like a warm hug in every bite.

I love how easy it is to make, yet it is impressive enough for guests. Every time I bake these, my kitchen fills with an irresistible aroma. Honestly, I can’t get enough of the crispy edges and cheesy filling—it’s pure comfort food perfection. For a slightly different take on mashed potatoes, you can also enjoy Rosemary Garlic Mashed Potatoes Recipe alongside these twice-baked potatoes.

Ingredients

Here’s what I use to make this recipe exactly right. I always recommend fresh ingredients for the best taste.

4 large russet potatoes – Russets are perfect for baking and give a fluffy texture.
4 ounces cream cheese, softened – Adds creamy richness to the potato filling.
½ cup sour cream – Makes the filling smooth and slightly tangy.
1 cup shredded cheddar cheese – Freshly shredded melts better than pre-shredded.
2 jalapeños, seeded and diced – Adjust based on your preferred spice level.
4 slices cooked bacon, crumbled – Adds a smoky, savory crunch.
2 tablespoons chopped green onions – Fresh green onions give a subtle sharpness.
1 teaspoon garlic powder – Enhances flavor without overpowering the other ingredients.
Salt and pepper to taste – Seasoning balances all the flavors.
Olive oil for brushing – Helps the potato skins crisp beautifully.

Note: Several serving as a note of full line under the ingredients quantity.

Variations

I love experimenting with this recipe. Here are a few ideas:

Dairy-free: Swap cream cheese and sour cream with plant-based alternatives.
Extra heat: Keep jalapeño seeds or add a dash of cayenne powder.
Flavor boost: Mix in roasted red peppers or smoked paprika for depth.
Protein-packed: Add shredded chicken, cooked chorizo, or even Ground Turkey Brown Butter Sage Stuffed Pumpkins Recipe for a hearty twist.

Cooking Time

Here’s a breakdown of how long you’ll spend making these:

Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes

Equipment You Need

Here’s what I find essential to make this recipe easy:

Baking sheet – For baking the potatoes evenly.
Sharp knife – To slice and scoop out the potatoes cleanly.
Mixing bowl – To combine all the filling ingredients.
Spoon or potato masher – For creamy, lump-free filling.
Oven – Needed to bake the potatoes to perfection.

How to Make Jalapeño Popper Twice Baked Potatoes Recipe?

Bake the Potatoes

Start by preheating your oven to 400°F. I scrub the potatoes well, pat them dry, and brush them with olive oil. Baking them directly on a sheet makes the skins extra crispy.

Scoop Out the Filling

Once the potatoes are baked and cooled slightly, I slice them in half and scoop out the fluffy insides, leaving a thin layer to keep the skins intact. This step is key to a creamy filling without breaking the shells.

Mix the Ingredients

Next, I mix the potato flesh with cream cheese, sour cream, cheddar, jalapeños, bacon, garlic powder, salt, and pepper. I always taste and adjust seasoning at this stage—it makes a huge difference.

Stuff and Bake Again

Then I spoon the mixture back into the potato shells, piling it high. I sprinkle extra cheese on top for that golden finish. Bake at 375°F for 15–20 minutes until the tops are bubbly and slightly browned.

Serve Warm

Finally, I remove the potatoes from the oven and let them rest a few minutes before serving. Garnishing with chopped green onions makes them look as good as they taste.

Additional Tips for Making this Recipe Better

From my experience, these tips make the dish even better:

I always use fresh jalapeños for the best flavor—frozen ones can be watery.
Grating your own cheese melts better and avoids clumping.
Baking the potatoes directly on the oven rack ensures crispier skins.
Letting them cool slightly before scooping prevents tearing the skins.

How to Serve Jalapeño Popper Twice Baked Potatoes Recipe

These potatoes make a show-stopping side dish or appetizer. I like to:

Serve them on a large platter with a sprinkle of green onions.
Add a drizzle of sour cream or a light dusting of paprika for color.
Pair them with grilled meats or a fresh salad for a full meal.

Nutritional Information

Here’s a snapshot of what’s in each potato:

Calories: Approximately 320 per serving
Protein: 12 grams
Carbohydrates: 30 grams
Fat: 18 grams

Even though they’re indulgent, they’re packed with flavor and satisfying nutrients.

Make Ahead and Storage

Storage

I store leftover potatoes in an airtight container in the fridge. They last about 3–4 days.

Freezing

You can freeze the stuffed potatoes before the second bake. Wrap each potato tightly in foil and freeze for up to 2 months.

Reheating

To reheat, bake them at 375°F for 15–20 minutes until warmed through and bubbly. I avoid microwaving to keep the skins crisp.

Why You’ll Love This Recipe

If you’re wondering why this recipe is a keeper, here are my top reasons:

Easy to make: The steps are simple, and it’s a mostly hands-off bake.
Flavor explosion: Cheesy, spicy, and smoky—all in one bite.
Customizable: Swap ingredients to fit your diet or taste preferences.
Crowd-pleaser: Perfect for potlucks, holidays, or casual dinners.
Comfort food perfection: Creamy inside, crispy outside—just irresistible.

These Jalapeño Popper Twice-Baked Potatoes have become a staple in my kitchen. Every time I make them, I’m reminded why simple ingredients, prepared well, create magic on a plate.

Ash Tyrrell