These spicy Twice Baked Potato Jalapeno Poppers are packed with spicy flavor, crisp bacon, and melty cheese. They’re the perfect game day appetizer.
These may very well reside in my top ten favorite things to eat. If you’ve visited my blog before, you know I love bacon + jalapeno. I have at least half a dozen bacon jalapeno recipes on my blog, and I’ve only been doing this blogging thing a little over a year now. Some things are just meant to be together, and those two ingredients are soulmates. Well, when you pair this combo with sharp cheddar, butter, and creamy potato, you will find yourself moaning with pleasure after each bite. I kid you not.
I started this recipe by making my twice baked potatoes which I always make ahead and then heat up over the fire while camping. Only difference was that instead of refilling the potato skin, I filled half a jalapeno, and that was a stroke of pure genius.
Can you imagine how much everyone would love you if you passed around a tray of hot-from-the-oven twice baked potato jalapeno poppers with crunchy bacon while watching the game? They are sure to divert the eyes from the screen of the most serious sports fan just to ensure they grab the biggest one to shove into their face. They are that good.
So good, in fact, that as soon as I took the above photos, I shoved half of one into my mouth. YUM.
Twice Baked Potato Jalapeno Poppers
- 4 large russet potatoes scrubbed clean and dried
- 4 tablespoons butter sliced
- 1/2 cup sour cream
- 1 cup sharp cheddar shredded
- 1 16 ounce package bacon ends and pieces, cooked
- salt and pepper to taste
- 16 jalapenos split lengthwise, seeds and veins removed
- Preheat oven to 400 degrees F. To cook the potatoes, place directly on the oven rack and cook for 30 minutes. Turn, pierce with fork a few times, and continue cooking for another 30 minutes. They should feel soft when gently squeezed at this point. If the potatoes are still hard, cook for another 15 minutes, check for softness again, and either remove from oven if soft or continue rotating, cooking and squeezing. Allow potatoes to cool enough to handle.
- Remove the peel from the potatoes and discard. Add cooked potato to a large bowl.
- Combine potato with butter, sour cream, and cheese until well combined. Season with salt and pepper to taste. When the mixture is seasoned enough that you want to grab a giant spoon and eat the entire bowl right then and there, then you're ready to fill the jalapenos.
- Scoop the mixture into the halved jalapenos. I found it easiest to squeeze the amount I wanted to fill into an egg shape and then pressing it into the jalapeno. The filling will create a mound over the edge of the pepper.
- Smash the cooked bacon pieces into the top of each potato mixture.
- At this point, they can either be refrigerated to cook later or you can heat them up now.
- If at room temperature, broil on low until golden brown, 5-10 minutes. If removing from the refrigerator, heat in preheated 400 degree F oven until heated through and then broil until golden brown.