If you adore bold, comforting flavors packed into a cozy, creamy dish, then you have to try this Jalapeno Popper Twice Baked Potatoes Recipe. These spuds are everything you love about jalapeno poppers transformed into a hearty twice baked potato that beautifully balances spicy jalapeno heat with rich cream cheese, sharp cheddar, and crispy bacon. Every bite is a warm hug of cheesy, smoky goodness that’s perfect for sharing or keeping all to yourself (no judgment here!). Once you make this recipe, it will quickly become your go-to for game days, family dinners, or any occasion that calls for a festive twist on classic comfort food.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward, fresh ingredients that come together to create deep flavor and irresistible texture. Each ingredient plays an essential role, from the fluffy baked potatoes serving as the perfect vehicle to the tangy sour cream and spicy jalapenos adding zing and creaminess.
- 6 large baking potatoes: The soft foundation that soaks up all the delicious fillings and toppings perfectly.
- 1 tablespoon vegetable oil: Helps crisp up the potato skins beautifully during the initial bake.
- 2 teaspoons kosher salt: Enhances the natural flavor of the potatoes and balances the richness in the filling.
- 1 cup sour cream: Adds creaminess and a slight tang to the filling for that luscious bite.
- 8 ounces cream cheese, softened: Brings dreamy smoothness that makes the filling ultra-rich.
- 1 ½ cups cheddar cheese, shredded, divided: Provides sharpness and melty goodness, with some reserved for a golden top.
- 1 cup mozzarella cheese, shredded: Adds gooey melt and mild flavor for a perfect cheese blend.
- 3 tablespoons Ranch dressing mix: Packs in savory herbs and spices to elevate the flavor profile.
- 4 medium jalapeno peppers, seeded and diced, divided: Delivers that signature pop of spicy heat and crunch.
- 4 slices bacon, cooked and crumbled, divided: Brings smoky saltiness and crispy texture—an absolute must.
- 2 tablespoons green onion, diced: Adds freshness and a bit of sharpness to brighten the filling.
- 1 teaspoon kosher salt: Ensures the filling is perfectly seasoned.
- ½ teaspoon ground black pepper: Adds subtle spice to enhance all the flavors.
How to Make Jalapeno Popper Twice Baked Potatoes Recipe
Step 1: Prepare and Bake the Potatoes
Start by rinsing your potatoes and drying them thoroughly. Then, poke them a few times with a knife to help steam escape during baking. Rub each potato with vegetable oil and sprinkle generously with kosher salt to get that deliciously crispy, salty skin. Bake the potatoes at 400°F for about an hour until they are tender and easily pierced with a fork. Let them cool just enough so you can handle them without burning your fingers.
Step 2: Scoop Out the Potato Centers
Once your potatoes are cool enough to handle, slice off a thin slice from the top of each one. Carefully scoop out the insides, transferring the soft potato flesh into a large mixing bowl. Keep the hollowed-out potato shells on a baking sheet—these will soon be filled with all the cheesy goodness.
Step 3: Mix the Filling
In that bowl of fluffy potato, combine sour cream, softened cream cheese, shredded cheddar (reserve half a cup for topping later), mozzarella, Ranch dressing mix, diced jalapenos (reserve some for garnish), crumbled bacon (reserve some for topping), green onion, salt, and pepper. Mash and mix everything together until it’s creamy, smooth, and evenly blended. This filling is the heart of the Jalapeno Popper Twice Baked Potatoes Recipe—rich, cheesy, spicy, and packed with flavor.
Step 4: Fill and Top the Potatoes
Stuff each hollowed potato shell with the creamy filling, mounding it generously. Sprinkle the tops with the reserved cheddar cheese and crumbled bacon for that beautiful melted, crispy topping that everyone loves.
Step 5: Grill and Melt the Cheese
Preheat your grill and soak a cedar plank in water while you work—this adds amazing smoky flavor to the potatoes. Place the plank directly over the heat to char lightly on both sides, then move it to indirect heat (around 350-400°F). Arrange the stuffed potatoes on the plank and grill them for 15 to 20 minutes, or until the cheese is fully melted and bubbly. The result is a wonderful smoky aroma with perfectly melted cheeses that will knock your socks off.
Step 6: Garnish and Serve
Finally, sprinkle the reserved diced jalapenos on top of the potatoes for an extra burst of spicy freshness. Serve these right off the grill while they’re hot and ooey-gooey for maximum enjoyment.
How to Serve Jalapeno Popper Twice Baked Potatoes Recipe
Garnishes
To take your serving to the next level, consider adding some fresh chopped cilantro, a dollop of sour cream, or even a few crispy fried onions on top. These garnishes complement the spicy, cheesy filling and add a lovely contrast in texture and color that makes the dish look as good as it tastes.
Side Dishes
This Jalapeno Popper Twice Baked Potatoes Recipe deserves companions that balance its richness. Crisp green salads with a citrusy vinaigrette, roasted vegetables, or simply some fresh sliced tomatoes with a sprinkle of salt and pepper make perfect sides to brighten the meal and keep things light.
Creative Ways to Present
For special occasions, try serving these potatoes nestled in a rustic wooden board surrounded by small bowls of extra jalapenos, chopped green onions, and bacon bits for guests to customize their own. Alternatively, try halving the potatoes and baking them in mini cast iron skillets for a fun, personal presentation that’s sure to impress at parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Jalapeno Popper Twice Baked Potatoes Recipe, store them in an airtight container in the refrigerator for up to three days. They keep their creamy texture and delicious flavors well, making for an easy next-day treat or side.
Freezing
This recipe freezes beautifully. After baking the filled potatoes, let them cool completely, then wrap each potato tightly in plastic wrap and aluminum foil before placing in a freezer-safe container or bag. Frozen, they’ll keep for up to two months. When you want to enjoy them again, thaw overnight in the fridge before reheating.
Reheating
For best results, reheat the potatoes in a 350°F oven for about 20-25 minutes until heated through and the cheese re-melts beautifully. You can also use a microwave for convenience, but the oven method preserves the crispy tops and smoky flavors the best.
FAQs
Can I make this recipe spicier?
Absolutely! To kick up the heat in this Jalapeno Popper Twice Baked Potatoes Recipe, simply leave some seeds in the jalapenos, add a pinch of cayenne pepper to the filling, or serve with hot sauce on the side. It’s easy to customize the spice level to suit your taste buds.
What can I use instead of bacon?
If you prefer a vegetarian version, you can swap bacon for crispy smoked tempeh, vegan bacon bits, or even caramelized onions to keep that smoky, savory element without the meat.
Can I prepare the potatoes ahead of time?
Yes! You can bake and scoop the potatoes the day before to save time, then mix and fill them just before grilling or baking. This is especially helpful when entertaining guests and wanting to minimize last-minute prep.
Is it necessary to use a cedar plank for grilling?
While the cedar plank adds wonderful smoky flavor and prevents burning, you can bake the stuffed potatoes in the oven at 375°F for about 20 minutes instead. Just keep an eye on the cheese to avoid overbrowning.
What type of potatoes work best?
Large, starchy baking potatoes like Russets are ideal for this recipe because they become fluffy inside and hold the filling well. Avoid waxy potatoes as their texture won’t turn as creamy after baking and scooping.
Final Thoughts
This Jalapeno Popper Twice Baked Potatoes Recipe is a guaranteed crowd-pleaser with its rich, creamy filling and exciting layers of spicy kick and smoky bacon. It’s perfect for turning a simple baked potato into a show-stopping side or satisfying main that will have everyone reaching for seconds. Trust me, once you make these, they’ll quickly become a beloved staple in your kitchen. So grab those potatoes and jalapenos, and dive into this tasty adventure—you won’t regret it!
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Jalapeno Popper Twice Baked Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Description
These Jalapeno Popper Twice Baked Potatoes combine creamy, cheesy potato filling with spicy jalapenos and crispy bacon, all finished on a cedar plank over the grill for a smoky, charred flavor. Perfect as a hearty side dish or a crowd-pleasing appetizer for any barbecue or gathering.
Ingredients
Potatoes
- 6 large baking potatoes
- 1 tablespoon vegetable oil
- 2 teaspoons kosher salt
Filling
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1 ½ cups cheddar cheese, shredded, divided
- 1 cup mozzarella cheese, shredded
- 3 tablespoons Ranch dressing mix or 1-ounce packet of store-bought
- 4 medium jalapeno peppers, seeded, diced, divided
- 4 slices bacon, cooked, crumbled, divided
- 2 tablespoons green onion, diced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F. Rinse and dry the potatoes thoroughly. Poke each potato several times with a knife. Rub each potato with vegetable oil to coat all sides and sprinkle liberally with kosher salt. Place potatoes directly on the oven rack and bake for 1 hour or until tender. Remove and allow them to cool enough to handle.
- Soak Cedar Plank: While the potatoes bake, soak a large cedar plank in water to prepare it for grilling later. This step prevents the plank from catching fire and adds smoky flavor.
- Hollow Potatoes: Lay the cooled potatoes on their sides. Slice off the top of each potato. Carefully use a spoon to carve out the center of each potato, transferring the scooped-out flesh into a large mixing bowl. Arrange the hollowed potatoes on a baking sheet for later filling.
- Make the Filling: To the potato insides in the bowl, add sour cream, softened cream cheese, half of the shredded cheddar cheese, shredded mozzarella, Ranch dressing mix, half of the diced jalapenos, half of the crumbled bacon, diced green onions, kosher salt, and ground black pepper. Mix thoroughly until well combined and creamy.
- Fill Potatoes: Spoon the prepared filling back into the hollow potato shells, distributing evenly. Top each filled potato with the remaining shredded cheddar cheese and reserved bacon crumbles.
- Prepare the Grill and Cedar Plank: Preheat your grill for both direct and indirect cooking. Remove the soaked cedar plank from water and place it over the direct heat side of the grill. Let each side of the plank char lightly, flipping carefully to avoid burning.
- Grill Potatoes on Plank: Place the stuffed potatoes onto the cedar plank and move the plank to the indirect heat zone of the grill, maintaining a temperature between 350°F and 400°F. Grill the potatoes for 15 to 20 minutes or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove the potatoes from the grill, sprinkle with the reserved diced jalapenos for extra heat and freshness, and serve immediately for best flavor and texture.
Notes
- You can substitute the Ranch dressing mix with your favorite seasoning blend if desired.
- Adjust the amount of jalapenos according to your preferred spice level; keep more seeds for extra heat.
- Be careful when handling the hot cedar plank on the grill—use tongs or heat-resistant gloves.
- If you don’t have a grill, these potatoes can be finished in a 375°F oven for 15-20 minutes until cheese melts.
- For a vegetarian version, omit bacon and consider adding smoked paprika to the filling for a smoky flavor.
