Jalapeno Popper Potato Skins

Course: Appetizer
Cuisine: Mexican
Keyword: jalapeno poppers, potato skins
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 30
Calories: 55kcal
Author: Jessica Formicola
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! 
Print Recipe

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

  • 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! 

Nutrition

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