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Game day just got better! These Jalapeno Popper Potato Skins are two of our fav appetizers in one craveable snack. Crispy potato shells loaded with creamy jalapeño popper filling and bacon
2 Game Day Favorites In One!
Football season might be the best season, because have you seen the spread of snacks people like to lay out for game day?
This year, we’re big on jalapeno poppers. The bacon wrapped jalapeno poppers are always fun, our jalapeno popper smash burgers are a dinner fav, and now these jalapeno popper potato skins are making an appearance.
These are everything you love – crispy potato skins, a cheesy filling, bits of spicy jalapeno, and – of course- crispy bacon.
This one is simple enough to make, but you will want to plan ahead a bit, since baking the potatoes takes around an hour. Worth the wait, promise.
Swaps & Tips
Spice level: Remove jalapeño seeds for milder heat, or add an extra jalapeño if you like things spicy. Pickled jalapeños work great too and add extra tang.
Cheese options: Sharp cheddar gives the best flavor, but mild cheddar or even pepper jack work well. Monterey Jack adds creaminess without competing with the jalapeño flavor.
Make-ahead friendly: You can bake and scoop the potatoes up to a day ahead. Just store the empty shells covered in the fridge, then crisp back up, fill, and bake when ready to serve.
Leftover potato gold: Don’t waste those scooped-out potato insides! They make excellent mashed potatoes or potato salad for another meal.
Step by Step:
Wash your potatoes, sprinkle with salt, and bake them at 400 degrees for an hour.
Scoop the flesh out of the potato, leaving a bit around the edges so the skins hold their shape. Brush with oil and bake for 10 more minutes to crisp up.
Mix up the filling, spoon into the skins, and bake for 10 more minutes to get everything hot and melty.
Helpful Tip!
Don’t Toss The Leftover Potato!
You’ll be left with the flesh of the baked potatoes after you scoop them out. Don’t toss it – it can be used to make our baked potato salad or you can just mash them up with milk and butter for some delicious mashed taters!
More snacks & appetizers:
This crockpot buffalo chicken dip and spinach artichoke dip are favorites around here. Of course, you can’t go wrong with beer cheese dip either.
Looking for something low carb? These keto jalapeno poppers are perfect and you can make them in the oven or the air fryer.
Grape jelly meatballs, veggie pizza, and my bold chex mix recipe always go over well too.
Jalapeno Popper Potato Skins
Ingredients
For the potatoes
- 6 medium Russet potatoes
- Olive oil
- Salt and pepper
For the filling
- 8 ounces cream cheese, softened
- 1/2 cup grated cheddar
- ¼ cup sour cream
- 1 large jalapeno, seeded and minced
- 1 clove garlic, minced
- 3 slices bacon, cooked and crumbled
Instructions
To make the potatoes
- Preheat the oven to 400 degrees.
- Scrub the outsides of the potatoes and prick all over with a fork. Rub with olive oil and season with salt.
- Place on a baking sheet and bake for 1 hour or until potatoes are fork tender.
- Increase the heat of the oven to 450 degrees.
- Let potatoes cool until you can handle them and then slice in half and scoop out the insides, leaving about ¼ inch of potato all the way around. Reserve the scooped out portion of potatoes for another use.
- Brush the potato skins with olive oil and bake with the cut side down for 10 minutes.
- Lower the oven temperature to 350 degrees while you prepare the filling.
To make the filling
- Add the cream cheese, cheddar, sour cream, jalapeno, and garlic to a mixing bowl and stir well to combine.
- Spoon the mixture evenly between the potato skins.
- Sprinkle with the bacon and return to the oven for 10 minutes at 350 degrees.
- Serve with ranch dressing or sour cream, for dipping, if desired.
Devon Curtis says
I knew when I saw this recipe that I was going to love it! I made a HUGE batch of these to bring to a pot luck, and they entire pan was eaten up!! Even cold people loved them! I like to be the person bringing to WOW dishes to places, and this is definitely one of them!! Thanks so much!!
Karly says
Thanks, Devon! So glad you enjoyed these!