I’m so excited to share these Jalapeno Popper Potato Skins because they bring together two favorite party snacks in one bite. You get crispy potato shells filled with creamy cheese, spicy jalapenos, and smoky bacon on top. The cheese melts and bubbles while the edges turn golden and crisp. They are rich, cheesy, a little spicy, and perfect for game day or family gatherings.
Level: Moderate
Total Time: about 2 hours 15 minutes
Prep Time: about 30 minutes
Cook Time: about 1 hour 35 minutes
Yield: 6 servings
Course: Appetizer
Cuisine: American
I still remember the first time I made stuffed potato skins at home. The smell of baking potatoes and sizzling bacon filled the kitchen, and everyone kept asking when they would be ready.
These potato skins are baked until soft, scooped out, and then filled with a creamy jalapeno and cheese mixture. Crispy bacon and extra cheese go on top, and everything bakes again until bubbly and golden. They are great for sports nights, birthday parties, or anytime you want a warm and hearty snack to share.
How to Make Jalapeno Popper Potato Skins
This recipe combines creamy jalapeno poppers with crispy potato skins. Here is how it all comes together:
• Whole russet potatoes baked until soft
• Crispy bacon cooked and chopped
• Fresh jalapenos sliced into rings and diced
• Cream cheese mixed with Cheddar and jalapenos
• Potato skins filled and topped with bacon
• Extra cheese sprinkled on top for a bubbly finish
It takes a little time, but the steps are simple and the result is a crowd pleasing snack.
Ingredients
• 6 small to medium russet potatoes, scrubbed and rinsed
• 1 tablespoon vegetable oil, plus more for coating the pan
• 4 strips bacon
• 8 large jalapeno peppers, or more as needed
• 1 package cream cheese, 8 ounces, softened
• 6 ounces Cheddar cheese, grated, divided
• 1/4 teaspoon salt, or to taste
Directions
- Preheat the Oven:
- Preheat your oven to 400 degrees Fahrenheit.
- Line a sheet pan with foil.
- Bake the Potatoes:
- Prick each potato all over with the tip of a knife.
- Rub them with vegetable oil and place on the prepared pan.
- Bake for about 1 hour, until a knife slides easily into the center.
- Let them cool for about 10 minutes, until just warm.
- Cook the Bacon:
- Place bacon in a skillet over medium high heat.
- Cook for about 10 minutes, turning as needed, until browned and crisp.
- Drain on paper towels, then chop into small pieces.
- Prepare the Jalapenos:
- Slice the large middle parts of the jalapenos into 36 thick rings and remove the seeds.
- Dice the remaining pepper pieces to make about 1/2 cup.
- Make the Cheese Filling:
- In a bowl, mix cream cheese with the diced jalapenos.
- Set aside about 1/2 cup of the Cheddar for topping.
- Stir the remaining Cheddar into the cream cheese mixture until well combined.
- Scoop the Potatoes:
- Cut each potato in half lengthwise.
- Scoop out the soft inside, leaving about 1/8 inch of potato attached to the skin so it stays sturdy.
- Fill the Skins:
- Line another foil covered sheet pan and lightly coat it with oil.
- Place the potato skins on the pan and sprinkle lightly with salt.
- Divide the cheese filling evenly among the 12 skins and spread it flat.
- Add Toppings:
- Sprinkle chopped bacon over each filled skin.
- Place 3 jalapeno rings on top of each one.
- Scatter the reserved Cheddar over the tops.
- Final Bake:
- Increase oven temperature to 475 degrees Fahrenheit.
- Bake for about 25 to 30 minutes, until the cheese is bubbling and the edges are crispy.
- Serve Warm:
- Let cool slightly before serving.
- Serve as is or with sour cream, chives, or ranch dressing if desired.
Process Details
• Baking First: Baking the whole potatoes before scooping makes the inside soft and easy to remove.
• Leaving a Thin Layer: Keeping a small layer of potato inside the skin helps it stay strong and not collapse.
• Creamy Filling: Mixing cream cheese with Cheddar creates a smooth and rich texture that melts beautifully.
• High Heat Finish: The second bake at higher heat crisps the edges and makes the cheese bubbly and golden.
• Balancing Heat: Removing seeds from the jalapeno rings helps control how spicy the final dish is.
Tips for Success
• Choose potatoes that are similar in size so they cook evenly.
• Wear gloves when handling jalapenos if your skin is sensitive.
• Soften the cream cheese before mixing so it blends smoothly.
• Do not over scoop the potatoes, or the skins may tear.
• If you want less spice, use fewer jalapenos or remove all seeds and membranes.
Serving Ideas
• Party Platter: Arrange on a big tray with a bowl of sour cream in the center.
• Game Day Snack: Serve with ranch dressing and chopped chives.
• Family Movie Night: Pair with a simple green salad to balance the richness.
• Extra Indulgent: Add a little extra bacon or cheese on top before the final bake.
Storage & Freezing
• Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a 400 degree Fahrenheit oven for about 10 to 15 minutes until heated through and crisp again.
• Freezing: You can freeze fully baked and cooled skins in a single layer, then transfer to a freezer bag for up to 1 month. Reheat from frozen in the oven until hot and bubbly.
• Texture Note: The skins may soften slightly in the fridge, but oven reheating helps bring back crisp edges.
Nutrition Info (Approximate per Serving)
• Calories: 445
• Protein: 15g
• Carbohydrates: 35g
• Fat: 28g
• Fiber: ~3g
• Sodium: ~700mg
• Sugar: ~3g
These Jalapeno Popper Potato Skins are crispy, creamy, cheesy, and just the right amount of spicy. They take a bit of time, but every bite is packed with flavor and texture.
I hope you try them for your next gathering or cozy night in. Once you see how quickly they disappear from the plate, you will know they were worth the effort.
