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Jalapeño Popper Twice Baked Potatoes Recipe
Ash Tyrrell

Jalapeño Popper Twice Baked Potatoes Recipe

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.