Best 5 Jalapeño Popper Twice Baked Potatoes Recipes

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**Twice-Baked Potatoes Stuffed with Cheesy Jalapeño Poppers: A Delightful Fusion of Flavors**

Indulge in a tantalizing culinary experience with our twice-baked potatoes stuffed with cheesy jalapeño poppers. This delectable dish combines the comforting goodness of twice-baked potatoes with the spicy kick of jalapeño poppers, resulting in a symphony of flavors that will tantalize your taste buds. Our carefully curated recipes offer a variety of options, catering to different dietary preferences and culinary expertise. Whether you prefer a classic rendition or a more adventurous twist, we have the perfect recipe for you. Embark on a flavor-filled journey as we guide you through the steps of creating this exceptional dish, ensuring an unforgettable culinary adventure. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave your taste buds dancing with delight.

Here are our top 5 tried and tested recipes!

JALAPEñO POPPER TWICE-BAKED POTATOES



Jalapeño Popper Twice-Baked Potatoes image

Twice-baked potatoes get a little flavor pow with chopped jalapeño peppers and bacon.

Provided by By Cheri Liefeld

Categories     Side Dish

Time 1h40m

Yield 4

Number Of Ingredients 10

2 to 3 russet baking potatoes
1/4 cup 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup butter, softened
1/4 cup low-fat (1 %) milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices bacon, crisply cooked, crumbled
1 jalapeño chile, roasted, seeded and finely chopped
1 cup shredded Cheddar cheese (4 oz)
1 jalapeño chile, cut in thin rings

Steps:

  • Heat oven to 400°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.
  • Bake 1 hour or until tender when pierced with fork. Cool slightly.
  • When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out inside of each half into medium bowl, leaving thin potato shell on each. Set shells aside. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add cream cheese, butter, 2 tablespoons of the milk, the salt and pepper; stir or beat until smooth and fluffy. If needed, add more milk. Stir in bacon, chopped chile and 1/2 cup of the cheese.
  • Fill potato shells with mashed potato mixture; place on ungreased sheet. Sprinkle remaining 1/2 cup cheese and arrange a few chile rings on top of each half.
  • Bake 20 minutes or until cheese is melted and potatoes are hot.

Nutrition Facts : ServingSize 1 Serving

BAKED JALAPENO POPPERS



Baked Jalapeno Poppers image

Jalapenos are stuffed with Cheddar cheese and cream cheese, with bread crumbs for a crunch. Baked to keep them healthier than the fried ones!

Provided by cheryl

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 40m

Yield 4

Number Of Ingredients 5

cooking spray
12 jalapeno peppers, halved lengthwise and seeded
2 ounces cream cheese, softened
2 ounces shredded Cheddar cheese
¼ cup panko bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  • Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
  • Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

Nutrition Facts : Calories 136.9 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 163.4 mg, Sugar 1.5 g

TWICE BAKED JALAPEñO POTATOES



Twice Baked Jalapeño Potatoes image

These sound good. From Ropin' the Flavors of Texas.

Provided by Vicki Butts (lazyme)

Categories     Potatoes

Time 1h35m

Number Of Ingredients 14

4 large baking potatoes
vegetable oil
1/3 c butter, melted and divided
1 onion, coarsely chopped
1 c sharp cheddar cheese, shredded and divided (4 ounces)
1 c mozzarella cheese, shredded and divided (4 ounces)
4 pickled jalapenos, minced with seeds
1/2 c warm milk
1/2 c sour cream
1 Tbsp fresh chives or green onions, chopped
1 tsp salt
1/4 tsp black pepper
1 large egg
8 slice bacon, crisp-cooked, crumbled

Steps:

  • 1. Preheat oven to 400F.
  • 2. Lightly coat potatoes with oil and bake for 1 hour or until tender. Set aside to slightly cool. Reduce oven temperature to 325F.
  • 3. Heat 1 1/2 tablespoons butter in a skillet over medium-high heat. Add onion and saute until tender; set aside.
  • 4. Cut potatoes in half lengthwise and carefully scoop flesh into a mixing bowl, leaving a 1/4-inch shell. Place potato shells on a baking sheet.
  • 5. Add remaining 1/4 cup butter, 2/3 cup cheddar cheese, 2/3 cup mozzarella cheese, jalapeno, milk, sour cream, chives, salt, pepper and egg to potato flesh, stirring until well blended.
  • 6. Spoon mixture evenly into potato shells.
  • 7. Sprinkle with remaining cheese and bacon.
  • 8. Bake for 20 minutes or until thoroughly heated.

TWICE BAKED JALAPEñO POTATOES_NEW



Twice Baked Jalapeño Potatoes_new image

Spice up the menu tonight with our Twice Baked Jalapeño Potatoes recipe. A jalapeño pepper filling that includes bacon, sour cream and cheese is sure to please when you make Twice Baked Jalapeño Potatoes. Baked twice means, "twice as nice."

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 12 servings

Number Of Ingredients 9

6 large baking potatoes
2 small jalapeño peppers, one with veins and seeds removed, both minced
1 pkg. (2.5 oz.) OSCAR MAYER Fully Cooked Bacon, chopped
1/2 cup sour cream
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/2 cup butter
4 oz. KRAFT Extra Sharp Cheddar Cheese, finely grated
1 cup KRAFT Shredded Parmesan Cheese
3/4 cup panko bread crumbs

Steps:

  • Wash and pierce the skins of the baking potatoes.
  • Bake at 350°F for 45 minutes to an hour, or until a knife easily slides to the center of the potatoes. Remove the seeds and veins from one jalapeno. Leave the seeds and veins in the second one to give your potatoes some jalapeno heat. This is actually fairly mild, so you could leave seeds and veins in both peppers, if you like your dishes a little hotter.
  • Mince the jalapeno. Chop the bacon.
  • Slice baked potatoes in half, lengthwise, and scoop the potato pulp out into a mixing bowl. You can leave a thin layer of potato in the skins to help them be more sturdy and stable. Place the empty skins on a baking sheet and set aside.
  • Add the sour cream, cream cheese and butter to the potato pulp in the mixing bowl and mash until all ingredients are combined and the potatoes are light and fluffy.
  • Add the Cheddar and Parmesan cheese, bacon and jalapeño. Stir to combine with, and evenly distribute through, the mashed potato mixture.
  • Spoon the filling back into the potato skin "shells." Fill them generously. They will mound above the rim of the skin.
  • Sprinkle each potato with 1 tablespoon panko bread crumbs.
  • Arrange the filled potato skins on an ungreased cookie sheet and bake at 350°F for about 30 minutes, until the cheeses have melted, the filling is hot and the Panko crumbs have browned on top.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TWICE BAKED JALAPEñO POTATOES



Twice Baked Jalapeño Potatoes image

These are amazing! I accidentally discovered this with my Sister-n-law on a holiday last year. they were remodeling their house...what do you make when the stores are closed and the kitchen is empty? They always make jalapeño poppers and Italian food, so they had these following ingredients on hand and what a great food we discovered! You can also make up ahead of time, just freeze and wait to do the last step when you are ready to eat. Please enjoy!

Provided by Mama Chef of 3

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 medium potatoes
2 jalapeno peppers
1 tablespoon sour cream
1 tablespoon plain yogurt
2 tablespoons cream cheese
1/4 cup shredded colby-monterey jack cheese
2 tablespoons bacon bits
3 tablespoons butter
1 tablespoon milk
6 slices swiss cheese

Steps:

  • Wash potatoes and poke holes in them on the top for venting.
  • Microwave until a fork can be easily inserted into them.
  • When removed, let cool until barely warm so it is more easy to scoop out the potato into your mixing bowl, saving your potato skins.
  • Scoop out your potato and mix on all ingredients. (Your Jalapeno peppers should be de-seeded and diced.).
  • Scoop back into your potato skins.
  • Top with pre-sliced Swiss cheese.
  • Bake at 400 degrees until cheese is slightly browned on top.

Nutrition Facts : Calories 364.6, Fat 17.5, SaturatedFat 11, Cholesterol 52.1, Sodium 150.5, Carbohydrate 39.5, Fiber 4.8, Sugar 2.4, Protein 13.7

Tips:

  • Choose the right potatoes: Russet potatoes are best for twice-baked potatoes because they have a fluffy texture and hold their shape well.
  • Bake the potatoes until they are fork-tender: This will ensure that they are cooked through and easy to scoop out.
  • Mix the potato filling thoroughly: This will help to distribute the flavors evenly.
  • Use a generous amount of cheese: The cheese is what makes these potatoes so delicious, so don't be shy about it.
  • Top the potatoes with bread crumbs: This will give them a crispy topping.
  • Bake the potatoes until they are heated through: This will ensure that the filling is melted and the cheese is bubbly.

Conclusion:

These jalapeño popper twice-baked potatoes are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks, and they are sure to be a hit with everyone who tries them. With their creamy potato filling, crispy bread crumb topping, and spicy jalapeño kick, these potatoes are sure to be a new favorite.

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