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Jalapeño Popper Baked Potatoes Recipe

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★★★★

4 from 69 reviews

These Jalapeno Popper Baked Potatoes are a delicious twist on classic baked potatoes, loaded with a creamy, cheesy filling spiced with jalapenos and ranch seasoning. Crispy on the outside and bursting with cheesy, tangy, and spicy flavors inside, they make a perfect side dish or a hearty snack.

Ingredients

Scale

Potatoes

  • 6 large potatoes, washed and pricked with holes
  • 1 tablespoon canola oil
  • 2 teaspoons kosher salt

Filling

  • 1 cup sour cream
  • 8 ounces cream cheese, room temperature
  • 1 ½ cups cheddar cheese, shredded and divided
  • 1 cup mozzarella cheese, shredded
  • 3 tablespoons dry ranch seasoning mix (or 1 ½ (1 ounce) packets store-bought seasoning)
  • 2–4 medium jalapeno peppers, seeded and diced (reserve 1 teaspoon for topping)
  • 2 tablespoons green onion, diced
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the potatoes.
  2. Prepare Potatoes: Wash the large potatoes thoroughly and prick each side 1-2 times with a fork to allow steam to escape during baking.
  3. Coat Potatoes: Rub each potato with canola oil and sprinkle kosher salt over them. Place the potatoes on a foil-lined baking sheet.
  4. Bake Potatoes: Bake the potatoes for 1 hour or until they are fork-tender when tested.
  5. Cool and Slice: Remove the potatoes from the oven and let them cool enough to handle. Using a sharp knife, slice the top horizontally off each potato.
  6. Hollow Potatoes: Carefully scoop out the potato centers into a large mixing bowl, making sure not to tear the skin. Lay the hollowed potato shells back on the baking sheet.
  7. Make Filling: To the bowl of scooped potato, add sour cream, cream cheese, 1 cup cheddar cheese, mozzarella cheese, ranch seasoning mix, diced jalapenos, diced green onion, salt, and pepper. Mash and mix everything together until well combined.
  8. Fill Potato Skins: Spoon the cheesy filling evenly into each hollowed-out potato shell.
  9. Add Toppings and Bake: Sprinkle the remaining ½ cup of cheddar cheese over the filled potatoes. Bake for an additional 15 to 20 minutes or until the cheese on top is melted and bubbly.
  10. Garnish and Serve: Remove from the oven and top each potato with the reserved diced jalapenos for an extra pop of heat and color. Serve warm.

Notes

  • Adjust jalapeno quantity based on your preferred spice level.
  • For a vegetarian option, omit bacon if used as a topping.
  • You can prepare the filling in advance and bake just before serving for convenience.
  • Allow potatoes to cool slightly before hollowing to avoid breaking the skin.
  • Use a spoon with a narrow edge to carefully scoop out potato centers.

Keywords: jalapeno popper baked potatoes, cheesy baked potatoes, stuffed potatoes, spicy potato recipe, jalapeno cheese potatoes, ranch seasoning potatoes

Find it online: https://epicrecipebox.com/jalapeno-popper-baked-potatoes-recipe/