Sunday, May 10, 2020

Jalapeño Popper Loaded Potatoes

Jalapeño Popper Loaded Potatoes

When five hundred worlds collide - Twice Baked Potatoes loaded with a creamy dreamy Jalapeño Popper filling. Food comas have never been more delicious!
5 from 5 votes

American Prep Time: 15 minutesCook Time: 1 hour 25 minutesTotal Time: 1 hour 40 minutes Servings (click & slide): 4 Calories: 939kcal Author: Chris Collins

Ingredients (check list):

  • 4 large Baking Potatoes, stabbed just a few instances with a fork
  • 9oz / 250g Streaky Bacon, cooked & chopped
  • 5.3oz / 150g Cheddar, grated
  • 5.3oz / 150g Cream Cheese
  • 3 recent Jalapeños, deseeded & finely diced (see notes)
  • 2 tbsp Butter
  • 1/2 tsp Garlic Powder
  • Salt & Black Pepper
  • Olive Oil
  • Sour Cream, to serve
  • Fresh Chives, to serve


  • Coat potatoes in a drizzle of olive oil and a properly pinch of salt and pepper. Place in the oven at 356f/180c for 60-70mins, or until deep golden and fork tender.
  • Once cool enough to handle, slice off the best (3/4 of the methodology up) and scoop out most of the centre, leaving a thin wall to hang the potato sturdy.
  • Combine the filling with cream cheese, garlic powder, butter, a properly pinch of salt and pepper (to taste) and most of your cheddar, bacon & jalapeños (save a few to top).
  • Evenly divide the filling among your potato skins, then best alongside together with your final cheddar, bacon and jalapeños. Place back in the oven at 430f/220c for 15mins or until the cheese turns properly and crispy.
  • Serve with a dollop of sour cream and a sprinkle of chives.
Jalapeño Popper Loaded Potatoes
4/ 5