Bacon Jalapeno Popper Twice Baked Potatoes
This recipe combines creamy, spicy, and smoky flavors in twice baked potatoes, featuring jalapenos, turkey bacon, cheese, and sour cream for a deliciously loaded side dish or appetizer.
Servings: 4 servings
Ingredients
- 4 large russet potatoes
- 6 slices turkey bacon cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 4 oz cream cheese softened
- 1/2 cup sour cream
- 2 jalapeno peppers seeded and finely chopped (adjust to taste)
- 2 green onions sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter softened
- fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean under running water and pat them dry. Pierce each potato several times with a fork, then place them directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven and let them cool slightly until they are safe to handle.
- While the potatoes bake, cook the turkey bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess grease, then crumble into small pieces. Set aside.
- Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch thick shell to maintain structure. Place the scooped potato flesh into a large mixing bowl.
- Add the softened cream cheese, sour cream, butter, garlic powder, smoked paprika, salt, and pepper to the potato flesh. Mix until smooth and creamy. Then stir in the shredded cheddar cheese, crumbled turkey bacon, chopped jalapenos, and sliced green onions. Taste and adjust seasoning as needed.
- Spoon the filling back into the potato shells, dividing it evenly. Pack the filling tightly and mound it slightly for a nice presentation.
- Place the filled potatoes on a baking sheet and return to the oven. Bake at 375°F (190°C) for 20-25 minutes, or until the tops are golden and the cheese is bubbly.
- Remove the potatoes from the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy the perfect combination of creamy, spicy, and smoky flavors.
Equipment
- Oven
- Skillet
- Mixing Bowl
- Baking Sheet
- Fork
Notes
For extra crispy potato skins, lightly brush the potato halves with olive oil before the second bake. Adjust jalapeno heat by removing seeds or substituting milder peppers. Cream cheese and butter should be softened for easier mixing. You can prepare the potatoes a day ahead and bake just before serving. For richer flavor, add a splash of milk or cream to the filling. Variations include swapping cheese types, using different protein options, increasing spice level, adding herbs or extra veggies, and vegan substitutions.