Sometimes I bite off more than I can chew, and I’m not just talking about scarfing down these jalapeno popper twice baked potatoes. Yesterday I had a day off from work along with rather ambitious plans to get a lot accomplished before the sun went down. However, despite my best efforts, I was once again thwarted by my nemesis, Father Time, before my laundry list of to-do items was finished. I swear, for such a geriatric gentleman, he gets faster every day.
Don’t get me wrong, I accomplished a ton yesterday, and practically passed out as soon as my head hit the pillow, but I still have more that needs to be done before this weekend and only a fleeting amount of free time to squeeze it in. Someday I’m going to invent a watch with an extra hour on the dial. I’ll be rich!
Either way, I am mentally EXHUSTED! Luckily I whipped up a big batch these amazing jalapeno popper twice baked potatoes a few days back, so I have something scrumptious to reheat without having to worry about adding dinner plans to my list.
These jalapeno popper twice baked potatoes are seriously good eats too! Jalapeno poppers have been a favorite appetizer of mine since I’ve been a child so I had pretty high standards for this recipe. Luckily it delivered! The filling really has that satisfying jalapeno popper creamy taste. The first night I made them I ended up eating nothing but these potatoes for an entire meal! I may have gorged, but I’m OK with that.
I found this recipe on ShowMetheYummy.com and I absolutely love it. These are probably the best twice baked potatoes I’ve ever had the pleasure to unabashedly devour, and I will certainly be making these again. Next time I may even try roasting a poblano pepper and laying its flesh in the bottom of the carved out potato prior to replacing the filling to replicate that classic pepper crunch I love from poppers!
Mixing the filling by hand with a potato masher will get the job done, but using a mixer will make the job faster and easier. Having a good mixer on hand is essential in any kitchen, and nothing is better than KitchenAid stand mixers! I love the Artisan Series because they come in dozens of amazing colors to fit any personality. It’s my half birthday in a few days in case anyone wants to get me a blue one!
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- 4 large Russet Potatoes
- 2 TBSP butter melted
- Table Salt to taste
- 6 slices Bacon cooked and crumbled (reserve one for topping)
- 8 oz Cream Cheese softened
- ½ cup Sour Cream
- ¼ cup Mayo
- 4 TBSP Butter
- 1 oz package dry Ranch salad dressing and seasoning mix
- 1/2 tsp Garlic Powder
- 4 Jalapenos
- 1 cup shredded Cheddar cheese divided
- Chives optional for topping
Preheat the oven to 425.
Piece potato multiple times with a fork and place on baking sheet in the oven.
Bake for 1 hour, or until fork tender.
Let cool till cool enough to handle.
Slice jalapenos in half and place on a baking sheet with the skin facing up.
Broil on high until skin blackens and blisters.
Remove from oven and place in bowl covered with a towel and allow to steam for 5-10 minutes to help skin loosen.
Peel skin off peppers and proceed to chop the remaining flesh.
Cut each potato in half lengthwise and scoop out the flesh, leaving enough to allow the potato to maintain a boat shape.
Place flesh in a large bowl along with mayo, sour cream, cream cheese, seasonings, butter, jalapenos, bacon and 1/2 cup of Cheddar cheese.
Using a potato masher or stand mixer, mix and mash until well combined.
Scoop the filling back into the potato boats and top with the remaining 1/2 cup of Cheddar cheese.
Place back into 425 degree oven and bake for 15 minutes, or until cheese is melted and bubbly.
Top with remaining bacon and chives if desired.
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