Twice Baked Potato Jalapeno Poppers
Get ready to spice up your snack game with these delicious twice baked jalapeno poppers! Creamy, cheesy and packed with flavor, they make the perfect appetizer!
Stuffed and roasted jalapenos are the perfect addition to game day! This easy method of cooking is a great way to serve up a tray full of delicious oven-roasted jalapeños.
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This recipe is totally unique in that we stuff the raw jalapenos with baked potato filling before baking. Trust us, the combination of creamy potato, cheddar cheese and crispy bacon it to die for!
When looking for a quick and easy appetizer last weekend, we stumbled upon this one simply because we had leftover loaded mashed potato casserole. After a quick trip to the store for fresh jalapenos, we were in business!
The roasting process helps to add loads of flavor to the hot peppers and cuts down on individual cook time. Sheet pan appetizers are always a win in my books!
Try this easy recipe and then be sure to scroll down to the recipe card to give it a five star rating! This great recipe only requires a few simple ingredients from the grocery store to get started.
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SUPPLIES:
- Baking sheet or roasting pan
- Parchment paper
- Henckle knife
- Cutting board
- Large bowl
Twice Baked Jalapeno Poppers Recipe
Ingredients:
- 1.5 lb potatoes, peeled and diced
- 1/4 cup butter
- 1/2 cup herb and garlic cream cheese
- 1/2 cup cheddar cheese, shredded and divided
- 2 slices bacon, cooked and diced
- 1 green onion stalk, diced
- 15 jalapeno peppers, cut in half and deseeded
Tip: use leftovers from this twice baked potato casserole recipe for an even more flavourful filling.
Directions:
1. Line a baking tray with parchment paper. Or drizzle with olive oil.
2. Place potatoes in a large pot, cover with water and bring to a boil over medium high heat.
3. Cook for about 15 minutes or until potatoes are fork tender.
4. Drain water from the cooked potatoes.
5. In a medium bowl combine potatoes, butter, cream cheese and half of the cheddar cheese.
6. Use a potato masher or hand help blender to combine until smooth.
7. Carefully cut and deseed the jalapeños.
8. Fill each half of the pepper with the potato mixture and place on the prepared baking sheet.
9. Top stuffed jalapeños with remaining cheese and bacon bits.
10. Roast in the oven for 15-20 minutes or until the potato mixture starts to brown.
11. Remove from the oven and top with green onion. Serve.
The best way to store leftovers is in an airtight container in the fridge for a few days.
We love to get fresh jalapenos from the local farmers market whenever possible. They seem to have more of a unique flavor and spicy kick than the store bought ones.
Tips and tricks:
- Wear gloves whenever you are handling jalapeños and don’t rub your face or eyes.
- To trap the heat in before serving, cover the tray with aluminum foil.
- Add garlic cloves to the mashed potato mixture before boiling to infuse it with a garlic flavor.
- Try smoking these jalapenos on the Traeger for a smoky flavor.
- They may also be placed in the air fryer to speed up the cooking time.
- Next time add chili pepper or black pepper for a nice kick to the filling.
We also love these low carb and keto friendly jalapeno poppers! Be sure to check them out.
If you love these twice baked potato jalapeno poppers as much as we do, please give them a five star review and help us share them on Facebook or Pinterest.
Twice Baked Potato Jalapeno Poppers
Ingredients
- 1.5 lb potatoes peeled and diced
- 1/4 cup butter
- 1/2 cup herb and garlic cream cheese
- 1/2 cup cheddar cheese shredded and divided
- 2 slices bacon cooked and diced
- 1 green onion stalk diced
- 15 jalapeno peppers cut in half and deseeded
Instructions
- 1. Line a baking tray with parchment paper. Or drizzle with olive oil.
- 2. Place potatoes in a large pot, cover with water and bring to a boil over medium high heat.
- 3. Cook for about 15 minutes or until potatoes are fork tender.
- 4. Drain water from the cooked potatoes.
- 5. In a medium bowl combine potatoes, butter, cream cheese and half of the cheddar cheese.
- 6. Use a potato masher or hand help blender to combine until smooth.
- 7. Carefully cut and deseed the jalapeños.
- 8. Fill each half of the pepper with the potato mixture and place on the prepared baking sheet.
- 9. Top stuffed jalapeños with remaining cheese and bacon bits.
- 10. Roast in the oven for 15-20 minutes or until the potato mixture starts to brown.
- 11. Remove from the oven and top with green onion. Serve.
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