Jalapeno Popper Potato Skins | Food Wishes

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Pancetta can be more affordable and adds a similar flavor.

Prick the potatoes all over with a small knife to help moisture vent out as they roast.

Scrub and wash the potatoes very well.

Drizzle a generous amount of vegetable oil over the potatoes and massage it in.

Transfer the potatoes onto a foil-lined baking sheet, spacing them out evenly.

Bake in a preheated 400°F (200°C) oven for about 1 hour or until tender, testing with a knife.

Let the potatoes cool until they are barely warm to handle.

Cut the potatoes straight down the middle of the wider, flatter side.

Scoop out the cooked potato from the center, leaving about an eighth of an inch of potato in the skin for structure.

Place the potato skins back onto the baking sheet, spacing them out evenly.

Brush the outside of the potato skins with vegetable oil to help crisp them up.

Prepare the jalapenos by cutting thick rings and removing the seeds, aiming for 36 rings total.

Dice the remaining jalapeno flesh from the peppers, needing about a third to a half a cup.

Cook 4 strips of bacon until crispy and slice into quarter-inch pieces.

Mix the room temperature cream cheese with the diced jalapenos and grated cheddar cheese, saving some cheese for topping.

Sprinkle a little salt inside each potato skin before filling them with the cheese mixture.

Distribute the cheese mixture evenly among the potato skins, pushing it down and spreading it out a bit.

Top each filled potato skin with the chopped bacon and 3 jalapeno rings.

Sprinkle the remaining cheese over the top of the potato skins.

Bake in a preheated 475°F (245°C) oven for about 25 to 30 minutes until the cheese is melted and bubbling and the edges are browned and crisp.

Let the potato skins rest for about 5 to 10 minutes before serving, or serve immediately with sour cream and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens