Gear up for game day with Loaded Potato Skins! Creamy, cheesy potatoes, smoky bacon, and a kick of jalapeño, nestled in hearty potato jackets. They're baked, not fried, and so easy to make.
Jalapeño Popper Potato Skins
These Jalapeño Popper Potato Skins combine two of our favorite appetizers into one perfect dish. The creamy potato filling and crispy skin is flavored with a fiery kick of jalapeño, instantly cooled by a dollop of sour cream. Each bite is better than the last.
Like our Black Bean Quesadillas and Craft Beer Cheese, Loaded Pulled Pork Nachos, this recipe is guaranteed to satisfy football fans and casual party goers alike.
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Ingredients
- POTATOES: medium sized potatoes(we like Russet potatoes or Idaho potatoes)
- CREAM CHEESE: full fat cream cheese or reduced fat cream cheese (Neufchâtel cheese)
- BACON: smoked bacon, cooked and chopped (reserve some for garnish)
- JALAPEÑOS: fresh jalapeño peppers
- GREEN ONIONS: fresh green onions (scallions), chopped
- SHREDDED CHEESE: we like mild cheddar cheese, Mexican cheese or Velvet shreds (reserve some for garnish)
- BUTTER: salted butter or unsalted butter
*see recipe card for quantities.
Instructions
- Heat oven to 400°F.
- Pierce potatoes with a fork and bake potatoes until done (about 45 minutes )
- While potatoes are cooking, place whole jalapeño peppers over open flame on stove and turn until skin is completely black.
- Rinse peppers under cool water and rub until skin has been removed.
- Seed and dice peppers into ⅛" pieces.
- Allow potatoes to cool (can be used up to 4 days later)
- Cut potatoes in half. Remove ¾ of the potato "meat" and place in a mixing bowl.
- Combine potato with jalapeños, cream cheese, shredded cheese, green onions, bacon and butter.
- Mix until well-combined.
- Take potato skins and fill with potato mixture and place on baking sheet,
- Place in 350°F oven and bake for 20 minutes.
- Remove and garnish with bacon and cheese.
- Serve with sour cream.
Variations
- VEGGIE: Omit the bacon. Add cooked broccoli and drizzle with Beer Cheese
- PARTY SKINS: Instead of potato filling, fill potato skins with Buffalo Chicken Dip or Artichoke Dip.
- CRISPY POTATO SKINS: after scooping potato out of the skin, either place skins in air fryer or deep fry in hot oil.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in an airtight container for up to 30 days.
- Reheat in a 350°F oven for about 20 minutes.
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FAQ
After scooping potato out of the skin, either place skins in air fryer or deep fry in hot oil.
Yes. Cook potatoes, make filling, and place potatoes in an airtight container. Store in refrigerator or freezer until ready to bake.
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Loaded Potato Skins recipe
Gear up for game day with Loaded Potato Skins! Creamy, cheesy potatoes, smoky bacon, and a kick of jalapeño, nestled in crispy potato skins.
- Total Time: 1 hour 20 mins
- Yield: 8 portions 1x
Ingredients
- 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
Instructions
- Heat oven to 400°F.
- Pierce potatoes with a fork and bake potatoes until done (about 45 minutes )
- While potatoes are cooking, place whole jalapeño peppers over open flame on stove and turn until skin is completely black.
- Rinse peppers under cool water and rub until skin has been removed.
- Seed and dice peppers into ⅛" pieces.
- Allow potatoes to cool (can be used up to 4 days later)
- Cut potatoes in half. Remove ¾ of the potato "meat" and place in a mixing bowl.
- Combine potato with jalapeños, cream cheese, shredded cheese, green onions, bacon and butter.
- Mix until well-combined.
- Take potato skins and fill with potato mixture and place on baking sheet,
- Place in 350°F oven and bake for 20 minutes.
- Remove and garnish with bacon and cheese.
- Serve with sour cream.
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 285
- Sugar: 2.8 g
- Sodium: 305.6 mg
- Fat: 20 g
- Carbohydrates: 19.2 g
- Protein: 7.8 g
- Cholesterol: 50 mg
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Emily Jung says
Recipe was super easy to follow and outcome was delish!!
Will never be able to have plain baked potatoes again!
Love the combination of spicy jalapenos and the sour cream.
Leftovers held up well and was just as delicious next day.
Can't wait to try more recipes- thank you.
Jackie says
thanks so much Emily!!! We are so happy you liked it!!
Kaia Lampkin says
looks good!!
Jackie says
thanks so much Kaia!!
Mada Buda says
Every recipe looks delicious!
Jackie says
Thank you so much Mada! We are grateful for your kind words! This is one of our favorites.