Perfect for holiday entertaining or your game day party, Bacon Jalapeño Twice Baked Potato Bites are mouthwatering two bite appetizers with a spicy kick.
Oh bacon + jalpeno. You will be the end of me. I can’t get enough of you. The flavor. The spice. You keep luring me back to add you to endless culinary creations. I love you.
Oh twice baked potato. I love you too. I remember one of my favorite parts about last summer’s camping trip was when I enjoyed your cousin – a piping hot full sized twice baked potato. Oh yes. It was good. But not as good as you. I much prefer your smaller size and your spicy attitude.
Little Dutch yellow potatoes are so freaking good. They are creamy and smooth and flavorful. Now, you pair that with some boursin cheese (I had an extra box in my frig and that’s why I used it… totally worth it), extra sharp white cheddar, crispy apple wood smoked bacon, and spicy fresh jalapeno, and you have one happy girl.
I like my tops a bit golden so I put them under the broiler for a couple minutes. Totally not necessary, especially if you don’t want your bacon to get darker.
Here’s a close up of one that I heated in the oven but didn’t put under the broiler. See the difference? Same great taste and flavor, they just look different. I guarantee that anyone who eats these will love you forever and will beg you to make them again. Go ahead and serve up a batch at your next holiday party or game day tailgate get together and let me know how fast they fly off the tray!
Who loves to watch bacon cook? I do! I do! I made the VIDEO below just for you. Click play and try to imagine the glorious smell!
Bacon Jalapeño Twice Baked Potato Bites
- 16 ounce package bacon ends and pieces diced
- 16 small Dutch yellow baby potatoes about 1 1/2 pounds
- 2-4 small jalapeno with seeds stems removed, diced (amount depends on how spicy you like them)
- 5.2 ounce boursin cheese
- 1/2 cup extra sharp white cheddar grated
- 2 tablespoons butter
- 2 tablespoons sour cream
- kosher salt and fresh ground pepper to taste
- Cook bacon according to directions in bacon ends and pieces post.
- Preheat oven to 400 degrees F. Arrange potatoes directly on oven rack and cook for 15 minutes. Turn and continue cooking another 15 minutes or until tender. If your potatoes are really small, this will take less time. Remove from oven; cool 10 minutes.
- Cut potatoes in half crosswise. Carefully scoop out as much pulp from each half that you can, leaving the shells intact. Combine potato pulp, boursin cheese, cheddar, butter, sour cream, jalapeno, and half of the cooked bacon in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell until all of the mixture has been used. Arrange stuffed potatoes on a baking sheet and top each one with remaining bacon, slightly pressing bacon down so that it sticks. Bake at 400° for 15 minutes or until thoroughly heated.