Jalapeno Popper Potato Skins
With melty cheese, spicy roasted jalapenos, crispy bacon, and mini, bite sized potatoes, these Jalapeno Popper Potato Skins are the perfect one bite snack or appetizer for watching the game or your next party.
Servings: 10
Ingredients
- 1.5 lbs small baby potatoes
- 1 tbs extra virgin olive oil
- ½ tsp sea salt
- 2 jalapenos
- 6 oz bacon
- 4 oz cream cheese (softened)
- ½ cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp black pepper
- 2 green onions (chopped)
- sour cream (for serving)
Instructions
- Preheat oven to 400°
- In a medium sized bowl, add potatoes, olive oil, and salt. Mix to coat potatoes evenly.
- Spread potatoes out on a large baking sheet. Cut jalapenos in half lengthwise, and remove seeds if desired. Put jalapenos cut side down on baking sheet with potatoes. Bake for 25 minutes.
- While the potatoes cook, cook bacon in a skillet, crumbling to pieces when cooked.
- Set jalapeno peppers aside. Cut each potato in half. Using a small melon baller or teaspoon measuring spoon, scoop out the middle of each potato, leaving just about a ¼ inch of flesh. Turn the potatoes each cut side down on the baking sheet and bake an additional 10 minutes.
- While potatoes bake, chop jalapenos. I like to use a spoon to remove any charred skin. Mix together roasted jalapenos, softened cream cheese, shredded cheddar and pepper jack cheese, and the spices to make the filling.
- Remove potatoes from oven, and use a small teaspoon measuring spoon and scoop the filling mixture into each potato. You could also use a zip top or pastry bag and pipe a small amount in each potato. Sprinkle the crumbled bacon of the top of each potato, and bake for a final 10 – 15 minutes until the cheese is melted and bubbly.
- Top potatoes with chopped green onions when just removed from the oven. Add a dollop of sour cream on each potato or serve sour cream on the side for dipping.
Notes
Make ahead: These Jalapeno Popper Potato Skins are perfect for freezing too. Just make them as written, but stop just before putting them in the oven for the final time. Then flash freeze spread out on a baking sheet, and transfer to a zip top bag or container. When you are ready to bake, just take as many out as you need and stick them in the oven directly from frozen. You may need to add about 5 minutes on to the baking time.
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