Best 2 Twice Baked Jalapeño Potatoes Recipes

Feast your taste buds on a tantalizing culinary journey with our twice-baked jalapeño potatoes, an explosion of flavors that will set your palate ablaze. These delectable delights start with perfectly baked potatoes, carefully scooped out to create a crispy shell. The velvety filling is a harmonious blend of mashed potatoes, tantalizing jalapeños, a symphony of spices, and a symphony of melted cheese, culminating in a symphony of flavors that will leave you craving more. Indulge in the classic version, where the heat of the jalapeños takes center stage, or embark on a cheesy adventure with the extra cheesy variation, where gooey mozzarella and sharp cheddar unite to create a cheesy extravaganza. For those who prefer a milder experience, the mild jalapeño option offers a delightful balance of flavors without compromising the signature kick. Dive into the spicy ranch version, where a creamy and tangy ranch dressing adds an extra layer of zest to the already irresistible potatoes. And for those seeking a unique twist, the bacon and corn variation incorporates crispy bacon and sweet corn, creating a harmonious blend of textures and flavors. No matter your preference, our twice-baked jalapeño potatoes guarantee a culinary experience that will leave you satisfied and yearning for more.

Here are our top 2 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

Ingredients

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

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

Ingredients

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.

Tips:

Choose the right potatoes. Russets are the best choice for twice-baked potatoes because they have a high starch content, which makes them fluffy and creamy when baked. Bake the potatoes until they are fork-tender. This will ensure that they are cooked through and easy to scoop out. Let the potatoes cool slightly before handling them. This will help prevent them from breaking apart. Use a melon baller or spoon to scoop out the potato flesh. Be careful not to scoop too close to the skin, or the potatoes will break apart. Mash the potato flesh with butter, milk, and seasonings. You can also add cheese, bacon, or other toppings. Fill the potato skins with the mashed potato mixture. Be sure to pack it in tightly so that the potatoes hold their shape. Bake the potatoes again until they are heated through. This will take about 15-20 minutes. Serve the potatoes immediately. They can be garnished with sour cream, chives, or bacon bits.

Conclusion:

Twice-baked jalapeño potatoes are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks, and they can be made ahead of time. With a little planning, you can enjoy this tasty dish any time you want.