Jalapeno Popper Potato Skins
Created by QueenBea on July 21, 2025
- Servings: 12
- Prep Time: 30m
- Cook Time: 25m
- Recipe #44904
Ingredients
- 6 medium baked russet potatoes
- 1/2 cup cream cheese (at room temperature)
- 1/4 cup to 1/3 cup finely diced jalapenos
- 6 ounces shredded sharp cheddar cheese
- 6 slices of cooked bacon
- Sour cream and salsa sauce for serving (Optional)
How to Make
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Step 1: Slice the potatoes in half lengthwise.
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Step 2: Take the potato pulp out, leaving about 1/4” around the edges.
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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.)
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Step 4: Stuff the potato shells evenly with the potato pulp mixture.
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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)
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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.
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Step 7: Serve with sour cream and salsa sauce for dipping, if using.
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Step 8: Enjoy!
Nutritional Facts
- 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