Fire-roasted Jalapeño Popper Potato Skins
Prep time
Cook time
Total time
A game day appetizer that has great flavor from bacon and fire-roasted jalapeños.
Recipe type: Appetizer
Cuisine: American
Serves: 8 portions
  • 4 medium sized potatoes
  • 8 ounces cream cheese
  • 4 slices bacon, cooked and chopped (reserve some for garnish)
  • 4 jalapeño peppers
  • 2 green onions chopped.
  • 1 C shredded cheese (reserve some for garnish)
  • 2 tbsp butter
  1. Heat oven to 400°.
  2. Pierce potatoes with a fork and bake potatoes until done (about 45 minutes )
  3. While potatoes are cooking, place whole jalapeño peppers over open flame on stove and turn until skin is completely black.
  4. Rinse peppers under cool water and rub until skin has been removed.
  5. Seed and dice peppers into ⅛" pieces.
  6. Allow potatoes to cool (can be used up to 4 days later)
  7. Cut potatoes in half. Remove ¾ of the potato "meat" and place in a mixing bowl.
  8. Combine potato with jalapeños, cream cheese, shredded cheese, green onions, bacon and butter.
  9. Mix until well-combined.
  10. Take potato skins and fill with potato mixture and place on baking sheet,
  11. Place in 350° oven and bake for 20 minutes.
  12. Remove and garnish with bacon and cheese.
  13. Serve with sour cream.
Recipe by superman cooks at