For this recipe, I was inspired to see what it would be like to mix a jalapeno popper and a potato skin. I followed the Pioneer Woman’s recipe for the basics of potato skins and changed the filling. I have to say these Jalapeno Popper Potato Skins are pretty freaking awesome!
Preheat oven to 400 degrees. Scrub your potatoes with a vegetable brush. Trust me there is a difference when you use the brush and if you are going to eat the skin I highly recommend you don't skip this step. Rub the potatoes with oil and put on a cookie sheet. Sprinkle with salt and put in the oven for 20-30 minutes.While the Potatoes are baking, cook your bacon till crisp and drain on paper towels. Dice your jalapeno and throw it in the pan with the bacon grease and sauté until soft.Mix the jalapenos, cream cheese and 4 oz of the cheddar cheese together, feel free to add more cheddar if you want to!When the potatoes are ready cut them in 1/2 and when you can handle them scoop out the middles. Scoop out as much as you can without going through the skin. Trust me on this! Place face down on a cookie sheet and put them back in the oven for about 5 minutes, turn over and bake 5 minutes more. Sprinkle with a little more salt if you like.Divide the cream cheese mixture between the 8 skins and spread it on the inside of the skin. Dice the bacon and sprinkle it over the skins, be generous. Sprinkle the remaining cheddar over the top and bake in the oven until everything is melted and gooey.
Serve these potato skins with sour cream or if you are like me drown them in it. These are really just a sour cream delivery system in my opinion! I hope you like them.
Jalapeno Popper Potato Skins
Cook Time
45 mins
Total Time
45 mins
Course:
Appetizer
Servings: 8
Ingredient List
- 4 Russet Potatoes
- Canola Oil to rub the outside of the potatoes
- 1/4 tsp. Salt
- 6 slices Thick Cut Bacon
- 2 Diced Jalapenos
- 3 oz Cream Cheese
- 6 oz Cheddar Cheese Shredded
- Sour Cream optional
Directions
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Preheat oven to 400 degrees.
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Scrub your potatoes with a vegetable brush to get the skin clean. Rub the potatoes with oil and put on a cookie sheet.
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Sprinkle with salt and put in the oven for 20-30 minutes.
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While the Potatoes are baking, cook your bacon till crisp and drain on paper towels.
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Dice your jalapeno and throw it in the pan with the bacon grease and sauté until soft.
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Mix the jalapenos, cream cheese and 4 oz of the cheddar cheese together.
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Pull the potatoes out of the oven and cut them in 1/2.
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Be careful of how hot they are and when you can handle them scoop out the middles without going through the skin.
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Place face down on your cookie sheet again and put them back in the oven for about 5 minutes, turn over and do 5 minutes more.
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Sprinkle with a little more salt if desired.
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Divide the cream cheese mixture between the 8 skins and spread it into the skin. chop the bacon and sprinkle it over the skins, be generous.
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Sprinkle the remaining cheddar over the top and bake in the oven until everything is melted and gooey.
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