JALAPENO POPPER POTATO SKINS are a mix up of two of my favorite appetizers! They’re cheesy, spicy, and totally perfect for serving up at the next big game!
Y’all, we’re in the midst of a total house renovation and it’s…fun?
Like, I’m enjoying it?
I don’t think I’ve really talked about this on the blog before, but we have spent the last year and a half looking for either the perfect house or the perfect piece of property to build on before we finally settled on a house with potential on a piece of nice property.
It’s down to the bones at the moment.
We’re thankfully not planning to move in until it’s totally complete. It’s actually uninhabitable at the moment. Just pieces of wood and dirty subfloors and bits of insulation hanging from the rafters.
Anyway, all of this is fun (I get to design everything from the floor up! And I’m doing none of the actual physical labor! I love it!), but it’s also leading to stress eating like you wouldn’t believe.
Enter my newest stress-eating-creation…jalapeno popper potato skins.
These things are GOOD, you guys.
I took cheesy potato skins to the next level with the addition of jalapeno and cream cheese and, well, all is right in my world when I have a pile of these in front of me.
These are simple to make, but they are a bit hands-on and do take some time.
First, you’ll want to bake your potatoes. Wash them well and sprinkle with salt before popping them in a 400 degree oven for an hour.
Once the potatoes are cool enough to handle, slice them in half and scoop out the insides. You’ll want to leave a bit of potato around the edges to help the potato skins hold up.
You can use the scooped out potatoes to make my baked potato salad or just mash them up with milk and butter.
Crisp the skins up in the hot oven for about 10 minutes. This will help them hold their shape and give them a nice texture when we’re mowing down on them like we haven’t seen food in a month. <– They’re hard to resist, ok?
For the filling, you’ll just stir together cream cheese, cheddar, sour cream, jalapeno, and garlic.
Spoon the cheese mixture into the potato skins and sprinkle on loads of crumbled bacon.
I like to serve these up with ranch dressing (or sour cream) for dipping.
More snacks & appetizers:
Looking for something low carb? These keto jalapeno poppers are perfect and you can make them in the oven or the air fryer.
Jalapeno Popper Potato Skins
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
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.