Do Share Recipe

Jalapeno Popper Twice Baked Potatoes | Easy & Flavorful

I have to admit, every time I make these Jalapeno Popper Twice Baked Potatoes Recipe, my kitchen fills with the most irresistible aroma. There’s something about the combination of creamy potatoes, melted cheese, crispy bacon, and spicy jalapenos that makes it impossible to resist.

I love how this recipe takes a classic baked potato and transforms it into a party-worthy dish. Whether I’m making them for a weeknight dinner or a weekend gathering, they always disappear fast. Let me walk you through how I make this indulgent yet simple recipe. You can also enjoy similar comfort food with an Easy Chicken Fried Chicken Recipe.

Ingredients

Here’s what you’ll need to make this flavorful dish. I’ll also share why I prefer certain ingredients and some pro tips along the way:

4 large Russet potatoes – I always choose starchy potatoes for the fluffiest texture inside.
4 oz cream cheese, softened – adds a creamy richness; room temperature is best for easy mixing.
1/2 cup sour cream – balances the heat of the jalapeno and adds smoothness.
1 cup shredded cheddar cheese – freshly shredded melts better than pre-shredded.
1/2 cup shredded mozzarella cheese – for extra gooey texture.
2-3 jalapenos, seeded and diced – I remove the seeds to control the heat.
4 slices cooked bacon, crumbled – adds smoky flavor; I prefer thick-cut bacon.
2 green onions, chopped – fresh green onions give a nice mild bite.
1 tsp homemade or store-bought ranch seasoning – optional but adds a punch of flavor.
Salt and pepper to taste – enhances all the flavors perfectly.

Note: Serves 4 generously. You can also try recipes like Cheesy Bruschetta Chicken Cutlets Recipe for another cheesy indulgence.

Variations

I love experimenting with this recipe, and there are a few ways you can make it your own:

For a dairy-free version, swap cream cheese and sour cream with coconut cream or a vegan cream cheese alternative.
Use smoked gouda or pepper jack instead of cheddar for a different flavor twist.
Add roasted corn or chopped bell peppers for extra sweetness and color.
For less heat, use mini sweet peppers instead of jalapenos.

Cooking Time

I like to keep things clear with cooking times:

Prep Time: 30 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes

Equipment You Need

Here’s the gear I always have on hand when making these potatoes:

Oven – for baking potatoes to perfection.
Baking sheet – to hold the potatoes during cooking.
Mixing bowl – for combining the potato filling.
Spoon – to scoop out the potato flesh.
Knife – to cut and prep jalapenos and potatoes.
Fork – to check for doneness of the baked potatoes.

How to Make Jalapeno Popper Twice Baked Potatoes

Preparing the Potatoes

First, I scrub each Russet potato clean to remove dirt and prick them with a fork. This prevents them from bursting in the oven. I then rub each potato with oil and sprinkle generously with kosher salt for a crisp skin. Bake them at 350°F for about an hour until a fork slides in easily.

Making the Filling

Once the potatoes are cool enough to handle, I cut off the tops and scoop out the flesh into a mixing bowl. I carefully avoid tearing the skin, which will act as our potato “bowl.” Then I add cream cheese, sour cream, cheddar, mozzarella, ranch seasoning, diced jalapenos, crumbled bacon, and green onions. I mash it all together until creamy and smooth.

Stuffing and Baking

Next, I fill each potato shell generously with the cheesy mixture. I sprinkle extra cheddar and bacon on top for an irresistible finish. Then, I bake them at 350°F for another 15-20 minutes until the cheese melts and the tops are slightly golden. For extra kick, I add a few slices of fresh jalapeno on top.

Additional Tips for Making This Recipe Better

Here are a few tricks I’ve learned after making this recipe multiple times:

I always let the baked potatoes cool slightly before scooping; it makes filling easier.
Using fresh cheese instead of pre-shredded ensures better melt and creaminess.
Don’t skip the bacon – it adds a smoky crunch that balances the spiciness perfectly.
I wear gloves when handling jalapenos to avoid accidental burns; washing hands thoroughly is key.
If you want extra creamy filling, a splash of milk helps loosen it without watering down flavor.

How to Serve Jalapeno Popper Twice Baked Potatoes

I love serving these potatoes on a large platter for family or friends. They look amazing when garnished with extra green onions, a sprinkle of shredded cheese, or a few sliced jalapenos for color and spice. I usually pair them with a fresh green salad or roasted vegetables for a complete meal.

Nutritional Information

Here’s a quick snapshot of what’s in one serving:

Calories: ~450
Protein: 18g
Carbohydrates: 35g
Fat: 28g

This makes for a hearty side dish or a satisfying main for potato lovers.

Make Ahead and Storage

Storing

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. I recommend reheating them in the oven to keep the tops crispy.

Freezing

I sometimes freeze the filling separately for up to 2 months. When ready, I thaw it overnight in the fridge and bake as usual.

Reheating

To reheat, I place the stuffed potatoes in a preheated 350°F oven for 10-15 minutes. The cheese melts perfectly, and the skin stays slightly crisp.

Why You’ll Love This Recipe

Here’s why this dish is always a hit in my home:

Twice the flavor: The creamy filling and crispy toppings give every bite amazing taste.
Versatile: It works as a side dish, appetizer, or even a main meal.
Customizable: You can adjust heat, cheese, and toppings to your liking.
Make-ahead friendly: Prep in advance, bake, and serve for busy weeknights or parties.
Crowd-pleaser: Everyone loves the combination of cheese, bacon, and jalapeno spice.

These Jalapeno Popper Twice Baked Potatoes are one of my go-to recipes whenever I want something comforting, indulgent, and full of flavor. They’re surprisingly easy to make, and the combination of textures and flavors is unbeatable. Once you try them, they’ll become a regular in your recipe rotation too!

Ben Carraoli