Savory Jalapeno Popper Twice Baked Potatoes
Savory Jalapeno Popper Twice Baked Potatoes are a delicious twist on the classic twice-baked potato, combining creamy, cheesy goodness with a spicy kick of jalapenos.
Equipment
- Mixing Bowl
- Baking Sheet
- Fork
Ingredients
Potatoes
- 4 medium Russet Potatoes Each potato should weigh around 8 ounces.
Filling
- 8 ounces Cream Cheese Softened at room temperature.
- 1 cup Shredded Sharp Cheddar Cheese Freshly shredded for better melting.
- 2-3 Fresh Jalapenos Finely chopped, adjust quantity based on spice tolerance.
- 2-3 Green Onions Finely sliced.
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Salt To taste.
- 0.25 teaspoon Black Pepper To taste.
- 1 tablespoon Olive Oil For drizzling over potatoes before baking.
Instructions
- Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly, then pierce each potato several times with a fork.
- Place the potatoes directly on the oven rack or on a baking sheet and bake for about 45-60 minutes, or until fork-tender.
- While the potatoes are baking, prepare the filling by mixing cream cheese, cheddar cheese, jalapenos, green onions, garlic powder, salt, and pepper in a mixing bowl.
- Once the potatoes are done, let them cool for a few minutes, then slice each potato in half lengthwise and scoop out the insides, leaving about ¼ inch of potato on the skin.
- Mash the scooped potato flesh and mix it with the cheese mixture until smooth. Fill each potato skin with the mixture and drizzle olive oil over the tops.
- Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and the filling is bubbly.
- Allow to cool slightly before serving. Garnish with additional green onions or cheddar cheese if desired.
Notes
These potatoes can be customized with additional toppings or ingredients based on your preferences.