Jalapeno Popper Twice Baked Potatoes
These jalapeno popper twice baked potatoes have a cheesy, creamy, classic popper taste in a potato!
Servings: 8 servings
- 4 large russet potatoes
- 2 tablespoons butter (melted)
- table salt (to taste)
- 6 slices bacon cooked and crumbled (reserve one for topping)
- 8 ounces cream cheese (softened)
- ½ cup sour cream
- ¼ cup mayo
- 4 tablespoons butter
- 1 ounces package dry Ranch salad dressing and seasoning mix
- ½ teaspoons 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 ½ 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 ½ 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.
Calories: 522kcal | Carbohydrates: 36g | Protein: 12g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 90mg | Sodium: 428mg | Potassium: 893mg | Fiber: 3g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 19mg | Calcium: 171mg | Iron: 2mg