Jalapeno Popper Potato Skins
Recipe: #44904
July 21, 2025
Categories: Side Dishes, Cheese, Appetizers, Peppers, Potatoes Mexican, Hot Appetizers, more
"This is the ultimate mashup of two beloved appetizers. They are perfect for game day, parties, or anytime you want a snack that packs a punch. I make a bunch of these at a time and freeze them for later use."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (136.2 g)
- Calories 168.7
- Total Fat - 7.7 g
- Saturated Fat - 4.1 g
- Cholesterol - 23 mg
- Sodium - 219.6 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 2.6 g
- Sugars - 1.7 g
- Protein - 7.7 g
- Calcium - 148 mg
- Iron - 0.7 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Slice the potatoes in half lengthwise.
Step 2
Take the potato pulp out, leaving about 1/4” around the edges.
Step 3
Place 1/2 of the potato pulp in a bowl and mash it with the cream cheese and diced jalapeno peppers. (Store the other half of the potato pulp in a container and keep refrigerated for another use.)
Step 4
Stuff the potato shells evenly with the potato pulp mixture.
Step 5
Sprinkle the shredded cheese evenly over the stuffed potatoes and top with half a slice of the cooked bacon. (Press lightly into the pulp mixture)
Step 6
Bake in a preheated 425°F oven for 25 to 30 minutes, or until the cheese is bubbling. The cook time will depend on the size of the potato.
Step 7
Serve with sour cream and salsa sauce for dipping, if using.
Step 8
Enjoy!
Tips
- Do you like them hot? Add some hot sauce to the potato pulp mixture.
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