Jalapeno Popper Potato Skins
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
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!
- 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
Heat oven to 400 degrees. Scrub and dry potatoes.
Bake for 15-20 minutes, or until soft when pricked with a fork. Allow to cool so they are easier to handle.
Cut in half and spoon our the center, leaving a few millimeters around the edges to still have some potato.
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.
Spoon cheese mixture into each potato skin. Divide remaining shredded cheddar and pepper jack cheese on the tops of each potato.
Reduce temperture to 350 degrees. bake for 8-10 minutes or until cheese has melted.
Top with sour cream, a slice of jalapeno and crumbled bacon. Serve hot.
If you've tried this recipe, come back and let us know how it was!
Calories: 55kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 57mg | Potassium: 142mg | Vitamin A: 100IU | Vitamin C: 7.2mg | Calcium: 25mg | Iron: 0.3mg