If you are looking for a flavorful and comforting side dish that packs a punch, this Jalapeno Popper Twice-Baked Potatoes Recipe is an absolute must-try. Imagine fluffy baked potatoes loaded with creamy cheese, spicy jalapenos, crispy bacon, and a tangy hint of ranch—all coming together to create a warm, irresistible treat that feels both indulgent and wholesome. Whether you’re serving family at a weekend dinner or craving a hearty snack, these twice-baked potatoes offer the perfect combination of textures and flavors that will leave everyone asking for seconds.
Ingredients You’ll Need
Simple, fresh, and a touch indulgent—each ingredient in this Jalapeno Popper Twice-Baked Potatoes Recipe plays a crucial role in building layers of flavor and texture. From the creamy cheeses to the spicy jalapenos and crispy bacon, every element shines through.
- 6 large baking potatoes: The hearty base that gets perfectly fluffy inside for stuffing.
- 1 tablespoon vegetable oil: Helps create a crispy skin on the potatoes during the initial bake.
- 2 teaspoons kosher salt: Seasoning for the potato skins to enhance overall flavor.
- 1 cup sour cream: Adds creamy tang and moisture to the potato filling.
- 8 ounces cream cheese, softened: Provides richness and a velvety texture to the stuffing.
- 1 ½ cups cheddar cheese, shredded, divided: Sharp, melty cheese that gives a signature gooey finish.
- 1 cup mozzarella cheese, shredded: Adds smooth meltiness and balances the sharp cheddar.
- 3 tablespoons Ranch dressing mix (or 1-ounce packet store-bought): Brings a herby, zesty flavor that amplifies the “popper” vibe.
- 4 medium jalapeno peppers, seeded, diced, divided: Fresh heat to excite your taste buds without overwhelming.
- 4 slices bacon, cooked, crumbled, divided: Crispy, smoky bits that lend a savory crunch.
- 2 tablespoons green onion, diced: A fresh burst of color and mild onion flavor.
- 1 teaspoon kosher salt: For seasoning the potato filling just right.
- ½ teaspoon ground black pepper: Adds subtle warmth to the filling.
How to Make Jalapeno Popper Twice-Baked Potatoes Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400 degrees Fahrenheit. Rinse and dry each potato thoroughly, then poke several holes using a knife to allow steam to escape during baking. Rub the potatoes all over with vegetable oil and sprinkle generously with kosher salt. Place them directly on the oven rack and bake for about 1 hour or until a fork easily pierces through—this ensures that inside will be perfectly tender and fluffy.
Step 2: Prepare the Filling
Once the potatoes are cool enough to handle, slice off the tops and carefully scoop out the insides into a large bowl, leaving a sturdy shell for stuffing. To this fluffy potato flesh, add the sour cream, softened cream cheese, shredded mozzarella, half of the cheddar cheese, ranch dressing mix, green onions, the majority of diced jalapenos (saving some for garnish), and most of the crumbled bacon. Season with salt and pepper, then mix everything gently but thoroughly until creamy and well combined.
Step 3: Stuff the Potatoes
Spoon the rich filling back into the hollowed potato shells, mounding it high. Sprinkle the reserved cheddar cheese and bacon over the top, creating a delicious cheesy and crunchy surface that will melt and crisp beautifully during baking.
Step 4: Grill for Ultimate Flavor
Fire up your grill to create a delightful smoky twist on this Jalapeno Popper Twice-Baked Potatoes Recipe. Soak a large cedar plank in water for about 30 minutes, then place it over the direct heat side of your grill. Char the plank lightly on both sides to infuse a subtle smoky aroma. Move the plank to the indirect heat zone, then arrange the stuffed potatoes atop it. Close the grill lid and bake at around 350–400 degrees Fahrenheit for 15 to 20 minutes, or until the cheese is melted and bubbly.
Step 5: Garnish and Serve
Once out of the oven, sprinkle the reserved diced jalapenos over the potatoes for a fresh pop of heat and color. Serve immediately and watch how quickly these cheesy, spicy bites disappear!
How to Serve Jalapeno Popper Twice-Baked Potatoes Recipe
Garnishes
A sprinkle of fresh chopped green onions or a dollop of sour cream brightens up this dish beautifully. You can also add a few extra crumbles of crispy bacon or even a drizzle of spicy ranch to elevate the presentation and burst of flavor.
Side Dishes
This hearty recipe pairs wonderfully with lighter dishes. Consider serving alongside crisp garden salads, simple steamed vegetables, or even grilled chicken to balance out the richness. The potatoes themselves make such an impactful side, they’re often the star of the plate.
Creative Ways to Present
For a fun twist at parties or family dinners, serve these potatoes in a muffin tin to create mini individual portions. They also work well atop a bed of greens as a loaded baked potato salad. The melty topping and vibrant jalapenos always make it look inviting and festive.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Jalapeno Popper Twice-Baked Potatoes in an airtight container in the refrigerator for up to 3 days. This recipe holds up well, so you can enjoy these tasty bites even as leftovers.
Freezing
You can freeze unbaked stuffed potatoes by wrapping them tightly in plastic wrap and foil, then placing in a freezer-safe bag or container for up to 2 months. When ready, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit for 15–20 minutes until warmed through and the cheese is melty again. Avoid the microwave if possible to maintain crispy textures.
FAQs
Can I make this recipe less spicy?
Absolutely! Simply reduce the amount of jalapenos or remove the seeds entirely to tone down the heat. The ranch seasoning and cheeses will still provide plenty of flavor.
What type of potatoes work best?
Large russet potatoes are ideal for twice-baked recipes because they have a fluffy interior and sturdy skin that can hold the filling without falling apart.
Can I substitute the bacon?
Yes, you can use turkey bacon or omit it for a vegetarian option. Adding smoked paprika can help mimic the smoky flavor.
Is there a way to make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free ranch seasoning mix. Always check ingredient labels to be sure.
Can I prepare these potatoes ahead for a party?
Definitely! Prepare and stuff the potatoes ahead of time, then refrigerate. Just bake or grill them when ready to serve for fresh, bubbly cheese and warmth.
Final Thoughts
If you want a crowd-pleasing side that delivers all the comfort and excitement of jalapeno poppers but with a hearty twist, give this Jalapeno Popper Twice-Baked Potatoes Recipe a whirl. It’s a dish that brings smiles and satisfied appetites at any gathering or cozy night in. Warm, cheesy, and full of bold flavor, it’s destined to become one of your go-to favorites!
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Jalapeno Popper Twice-Baked Potatoes Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
Jalapeno Popper Twice Baked Potatoes bring a spicy twist to the classic twice baked potato by combining creamy cheeses, diced jalapenos, and crispy bacon, all finished with a smoky flavor from grilling on a cedar plank. Perfect as a flavorful side dish or a hearty appetizer that delivers a perfect balance of heat, creaminess, and smokiness.
Ingredients
Potatoes
- 6 large baking potatoes
- 1 tablespoon vegetable oil
- 2 teaspoons kosher salt
Filling
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1 ½ cups cheddar cheese, shredded, divided
- 1 cup mozzarella cheese, shredded
- 3 tablespoons Ranch dressing mix or 1-ounce packet of store-bought
- 4 medium jalapeno peppers, seeded and diced, divided
- 4 slices bacon, cooked and crumbled, divided
- 2 tablespoons green onion, diced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F. Rinse and dry the potatoes thoroughly. Poke each potato several times with a knife to allow steam to escape during baking. Coat each potato with vegetable oil on all sides and sprinkle liberally with kosher salt. Bake the potatoes for 1 hour or until they become tender when pierced. Remove from the oven and let them cool enough to handle safely.
- Soak Cedar Plank: While the potatoes are baking, soak a large cedar plank in water to prepare it for grilling later.
- Hollow Potatoes: Lay the cooled potatoes on their sides and cut a slice off the top of each. Using a spoon, carefully scoop out the centers of the potatoes, transferring the insides to a large mixing bowl. Place the hollowed-out potato shells on a baking sheet to hold their shape.
- Mix Filling: Add the sour cream, softened cream cheese, mozzarella cheese, ranch dressing mix, 1 cup cheddar cheese (reserve ½ cup for topping), diced jalapenos (reserve some for garnish), crumbled bacon (reserve some for topping), green onion, kosher salt, and ground black pepper to the bowl with the potato insides. Mix thoroughly until the filling is smooth and well combined.
- Stuff Potatoes: Spoon the cheesy jalapeno and bacon mixture into the hollow potato shells. Sprinkle the reserved ½ cup of cheddar cheese and reserved crumbled bacon evenly on top of each stuffed potato.
- Prepare Grill and Plank: Preheat your grill to have zones of direct and indirect heat. Remove the soaked cedar plank from the water and place it on the grill over direct heat. Char one side of the plank lightly, then flip and char the other side to add smoky flavor.
- Grill Potatoes: Place the stuffed potatoes on the lightly charred cedar plank and move the plank to the indirect heat zone (maintain grill temperature between 350–400°F). Grill for 15–20 minutes, or until the cheese topping has melted and the potatoes are heated through.
- Garnish and Serve: Remove the plank from the grill, sprinkle the reserved diced jalapenos over the potatoes for an extra kick, and serve immediately while warm.
Notes
- Soaking the cedar plank prevents it from burning on the grill and imparts a subtle smoky flavor to the potatoes.
- Adjust the amount of jalapenos according to your heat preference; leaving seeds in the jalapenos will increase the spice level.
- You can bake potatoes in the oven and finish under the broiler if a grill is not available, but grilling adds a distinctive smoked taste.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven for best texture.
- To make this dish vegetarian, omit the bacon and increase the cheese and jalapeno quantities slightly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
