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Jalapeno Popper Twice Baked Potatoes
Loaded with a cream cheese mixture and topped with more cheese and bacon, Jalapeno Popper Twice Baked Potatoes bring the popular appetizer to a whole new level!
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 410 kcal
Ingredients
POTATOES
- 6 large potatoes, washed and pricked with holes
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
FILLING
- 1 cup sour cream
- 8 ounces cream cheese, room temperature
- 1 1/2 cups cheddar cheese, shredded and divided
- 1 cup mozzarella cheese, shredded
- 3 tablespoons dry ranch seasoning mix, or 1 1/2 (1 ounce) packets of store-bought seasoning
- 2-4 medium jalapeno peppers, seeded and diced (reserving a teaspoon for topping)
- 4 slices bacon, cooked and crumbled (reserving 2 tablespoons for topping)
- 2 tablespoons green onion, diced
- 1 teaspoon salt
- ½ teaspoons pepper
Instructions
POTATOES
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Preheat the oven to 350° F.
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Wash the potatoes, and prick each side of the potatoes 1-2 times with a fork.
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Coat each potato with canola oil and kosher salt and place on a foil-lined cooking sheet. Bake for 1 hour or until potatoes are fork-tender.
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Remove from oven and let potatoes rest until they are cool enough to handle.
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Using a sharp knife, slice the top (horizontally) off of each potato.
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Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed-out potato shells on a baking sheet.
FILLING
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To the bowl of potatoes, add sour cream, cream cheese, 1 cup of cheddar cheese, mozzarella cheese, ranch seasoning, jalapenos, bacon, green onion, salt, and pepper. Mash until everything is mixed together.
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Filled the hollowed-out potato skins with the filling.
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Top each potato with the remaining shredded cheddar cheese and bacon. Bake for 15 to 20 minutes or until cheese is melted.
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Top with reserved jalapenos.