Jalapeno Popper Potato Skins

The trend of everything jalapeno popper continues with Jalapeno Popper Potato Skins. Delicious potatoes filled with cheese, pickled jalapenos and topped with cool sour cream.

Jalapeno Popper Potato Skins are bite-sized potatoes filled with 3 types of cheese, fresh jalapenos, bacon and cooled off with sour cream. Perfect for a snack or party appetizer!

I love anything spicy; in fact if it doesn’t force me to break a sweat, it isn’t hot enough!  My next creation using fresh jalapeno peppers was to pair them with my favorite starchy root vegetable, potatoes!

Mix with decadent cream cheese and smother with gooey cheddar and pepper jack and you now have amazing-ness on a plate!

Unless you add… BACON! Sour cream to cool it off and you have the ultimate snack or party appetizer. Deliciousness on a plate.

You can make these Jalapeno Popper Potato Skins on average size potatoes or these baby red potatoes. For parties, I prefer the baby reds. They make it into a one-bite appetizer that doesn’t require any utensils or a plate.

If you like these Jalapeno Popper Potato Skins, you’ll love these other fabulous party appetizers!

• Alfredo Sausage Stuffed Mushrooms
• Buffalo Chicken Nachos
• Turkey Club Sandwich Pinwheels

If you are looking for even more fabulous appetizers, snag a copy of my Easy Appetizers Beyond Dips Mini-Cookbook. Available here for only $0.99, one of these fun and festive appetizers sure to be the hit of any gathering!

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Jalapeno Popper Potato Skins

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Jalapeno Popper Potato Skins are bite-sized potatoes filled with 3 types of cheese, fresh jalapenos, bacon and cooled off with sour cream. Perfect for a snack or party appetizer! 

Course: Appetizer

Cuisine: Mexican

Keyword: jalapeno poppers, potato skins

Servings: 30

Calories: 55 kcal

Author: Jessica Formicola

Ingredients

• 2 pounds baby red potatoes
• 1/2 cup cream cheese , softened
• 1 teaspoon hot sauce
• 2 tablespoons pickled jalapenos , minced
• 1/4 cup cheddar cheese , finely shredded and divided
• 1/4 cup pepper jack cheese , finely shredded and divided
• 1/4 teaspoon kosher salt
• 2 jalapenos , sliced
• 1/2 cup sour cream , for garnish
• 2 tablespoons bacon , cooked and crumbled

Instructions

1. Heat oven to 400 degrees. Scrub and dry potatoes.

2. Bake for 15-20  minutes, or until soft when pricked with a fork. Allow to cool so they are easier to handle.

3. Cut in half and spoon our the center, leaving a few millimeters around the edges to still have some potato.

4. In a mixing bowl, blend softened cream cheese and hot sauce until smooth. Add  2 tablespoons shredded cheddar cheese, 2 tablespoons pepper jack cheese, minced pickled jalapenos and kosher salt. Mix well. 

5. Spoon cheese mixture into each potato skin. Divide remaining shredded cheddar and pepper jack cheese on the tops of each potato. 

6. Reduce temperture to 350 degrees. bake for 8-10 minutes or until cheese has melted.

7. Top with sour cream, a slice of jalapeno and crumbled bacon. Serve hot. 

8. If you've tried this recipe, come back and let us know how it was! 

Nutrition Facts

Jalapeno Popper Potato Skins

Amount Per Serving

Calories 55 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 8mg 3%

Sodium 57mg 2%

Potassium 142mg 4%

Total Carbohydrates 5g 2%

Protein 1g 2%

Vitamin A 2%

Vitamin C 8.7%

Calcium 2.5%

Iron 1.5%

* Percent Daily Values are based on a 2000 calorie diet.