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Jalapeno Popper Twice Baked Potatoes Recipe
Ben Carraoli

Jalapeno Popper Twice Baked Potatoes Recipe

I have to admit, every time I make these Jalapeno Popper Twice Baked Potatoes, 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.
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Total Time 1 hour 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.