These Jalapeño Popper Baked Potatoes Are Popping with Flavor!
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Looking for a party appetizer or a side dish with a kick? Look no further than these Jalapeño Popper Baked Potatoes. Absolutely bursting with flavor they are sure to be a big hit with guests!
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Jalapeño Popper Baked Potatoes
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
These delicious and hearty jalapeño popper baked potatoes are absolutely “popping” with all the flavors the name suggests.
They are twice-baked – once to cook the potatoes, which are hollowed out and stuffed with the jalapeño popper filling (cream cheese, cheese, bacon, and jalapeños) before being baked again to melt the cheese – yum!
They are shown here garnished simply with fresh parsley, but they can also be topped with freshly chopped chives, green onions, and/or additional jalapeño pepper and crumbled bacon if desired.
You can serve them up as a light main dish with a side salad, as a delicious side, or even cut into quarters and serve as a party appetizer. However you decide to serve them, they are sure to be a triumph!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Baking Potatoes (Idaho, Russet, King Edward, Maris Piper), Jalapeños, Parsley
- Protein – Thick-Cut Bacon
- Dairy – Cream Cheese, Mexican Cheese Blend, Sour Cream
- Coarse Sea Salt
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Jalapeños
One of the hero ingredients in this dish is Jalapeñnos, so here are some more recipes using the same:
- How To Make A Jalapeño Bacon Cheese Ball Appetizer For Parties
- Bacon-Wrapped Jalapeño Poppers Recipe For A Crowd
- Jalapeño Cucumber Vodka Lemonade
More Potato Recipes
Looking for more dishes to make with potatoes? Check these recipes out next:
- Classic Baked Potato Skins with Cheese & Bacon – Party Appetizer Recipe
- Tri-Color Roasted Rosemary Potatoes Recipe – A Quick Side Dish
- Creamy Instant Pot Rosemary Garlic Mashed Potatoes Recipe
Recipe Tips
- Cutting the cream cheese into cubes makes it easier to mix the filling together.
How Do I Make Jalapeño Popper Baked Potatoes?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Jalapeño Popper Baked Potatoes
Ingredients
- 4 large baking potatoes eg., Idaho, Maris Piper
- 2 Tbsp olive oil
- Coarse sea salt to taste
- 8 oz 225g cream cheese, cut into cubes, room temperature
- 6 slices thick-cut bacon cooked crispy, blotted dry, and crumbled
- 1½ cup Mexican cheese blend finely shredded, divided
- 1 large jalapeño pepper seeded and diced small
- ⅓ cup sour cream
- Sea salt and black pepper to taste
- ¼ cup parsley chopped
Instructions
- Preheat oven to 200°C.400°F/Gas 6. Line a large, rimmed baking sheet with aluminum foil, parchment paper, or a nonstick baking mat and set aside.
- Pierce each potato with a fork several times and drizzle with approximately one-half tablespoon olive oil. Generously season with coarse sea salt and place directly on the center rack, in the preheated oven for 50-55 minutes or until tender when pierced with a fork.
- While the potatoes are baking, add the cream cheese, one cup of Mexican cheese, crumbled bacon, jalapeño pepper, and sour cream to a large mixing bowl and set aside.
- Remove baked potatoes from the oven and set aside several minutes until cool enough to handle. Cut each potato in half lengthwise, as shown, and scoop out the insides with a spoon, leaving a one-quarter inch thick wall around the sides and bottom.
- Add the removed baked potato to the bowl with the rest of the filling. Season with salt and black pepper, to taste, and stir until thoroughly combined.
- Divide the filling among the 8 potato halves and arrange on the prepared baking sheet.
- Top each potato with some of the remaining Mexican cheese and return to the oven for 10-15 minutes, or until the cheese is nicely brown and melted.
- Remove from the oven and cool for several minutes. Top with some fresh parsley and serve immediately. Enjoy!
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the appetizer (or side), but what about the rest of the courses?
Here are additional recipes to create a menu for a special meal or dinner party:
- Appetizer: Fully Loaded Mexican Street Corn with Mexican Crema & Cotija Cheese
- Soup: Southwestern Chicken Soup with Black Beans
- Salad: Watermelon Feta Salad with Lime-Cilantro Vinaigrette
- Main Dish: Grilled Carne Asada
- Side Dish: Pico de Gallo
- Beverage: Fresh & Delicious Grapefruit Margaritas
- Dessert: Strawberry & Pistachio Frozen Yoghurt
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.