Jalapeno Popper Twice Baked

If you love the comfort of a loaded baked potato and crave the bold flavor of jalapeno poppers this recipe is for you Creamy cheesy spicy and smoky these jalapeno popper twice baked potatoes are always the first thing gone when I set them out at backyard barbecues or game day parties

There is something about the sizzle of bacon and the creamy pocket of cheese that made this recipe a fast favorite After the first bite my family started asking for them at every celebration and even as a midnight snack

Ingredients

• Large baking potatoes: Russet potatoes hold up well after two bakes with their sturdy crisp skins Always pick potatoes that look smooth unblemished and feel heavy for their size
• Vegetable oil: This helps potatoes bake up with perfectly crisp skins Choose a neutral oil to let the filling shine
• Kosher salt: A coarse salt makes the outside crusty and gives layers of seasoning Go for a brand with snowy white crystals
• Sour cream: You want full fat for best flavor and richness Adds a tang that balances all the cheese
• Cream cheese: The real popper secret Softening first gives a dreamy creamy filling
• Cheddar cheese: Sharp cheddar melts smoothly and brings lots of real cheese flavor Shred it yourself for best melt
• Mozzarella cheese: For that gooey pull and stringy goodness Choose low moisture so the filling does not get soggy
• Ranch dressing mix: Adds herby zip Use your favorite homemade blend or a simple store packet
• Jalapeno peppers: Fresh jalapenos make all the difference Look for peppers that are shiny and very firm Test for heat since some are mild and others fiery
• Bacon: Choose thick cut for best crumbles Cook it until just shy of burnt for maximum crisp Reserve some for topping
• Green onion: Slice thin for freshness and a crisp bite
• Ground black pepper: A finishing grind for extra heat Always best freshly cracked if possible

Step-by-Step Instructions

Prepare the Potatoes:

Give the potatoes a good scrub under running water and pat dry Poke several holes in each with a sharp knife so steam escapes as they bake Rub with vegetable oil and toss all over with kosher salt to ensure the skin gets a perfectly seasoned crispness Place directly on the oven rack and bake at 400 F for about one hour until easily pierced with a fork Let them cool so you can handle them but keep them warm inside

Soak and Prep the Cedar Plank:

Submerge the cedar plank in water for at least thirty minutes until fully soaked This keeps it from catching fire on the grill and gives the potatoes subtle woodsy smoke flavor

Hollow the Potatoes:

Slice a narrow lid from the top of each potato Use a spoon to gently scoop out the inside leaving a thick enough shell so the skin holds its shape Place all the collected potato flesh in a mixing bowl Set the shells on a baking sheet or your soaked plank if grilling

Make the Filling:

To the bowl of potato add sour cream room temperature cream cheese shredded cheddar and mozzarella ranch mix most of the diced jalapeno most of the crispy bacon most of the green onion and season with salt and pepper Set aside some cheddar jalapeno and bacon for topping later Mix together until everything is smooth and fluffy

Stuff and Top:

Spoon the creamy filling back into each potato Try to really pack it in for an overstuffed look and flavor Top with the reserved cheddar bacon and a pinch of jalapeno for color

Grill on the Cedar Plank:

Preheat your grill to medium indirect heat about 350 to 400 F Char the soaked cedar plank for a couple of minutes on each side over direct heat This releases its aroma Transfer the potatoes to the plank and grill with the lid closed for about fifteen to twenty minutes until steaming hot and the cheese on top is melted and bubbling

Finish and Serve:

Sprinkle over extra diced jalapeno and green onion for color and a bright crunch Serve piping hot and watch them vanish from the table

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Jalapenos are unpredictable so taste before using in the filling I love how the sharp cheddar wakes up every bite My youngest son says his favorite part is helping stuff the potato shells and top them with extra bacon

Storage Tips

Store cooled baked potatoes in an airtight container in the fridge for up to three days Reheat in the oven uncovered at 350 F so the skins get crisp again For freezing cool fully wrap each one tightly in foil and then use a freezer bag Defrost in the refrigerator and reheat in the oven so the cheese stays creamy

Ingredient Substitutions

Swap in pepper Jack cheese if you want a spicier filling For meat free cooking use cooked tempeh bacon or skip the bacon and load up on more cheese and jalapeno To lighten the filling use Greek yogurt in place of some or all of the sour cream

Serving Suggestions

Serve these as the show stopping side with grilled steak classic barbecue chicken burgers or a hearty green salad For smaller parties try using little red or baby Yukon potatoes for a one bite appetizer They even hold their own as a game night snack next to bowls of chili

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A Bit of History

Twice baked potatoes are rooted in comfort food traditions across America while jalapeno poppers owe their fame to state fairs and family gatherings Pairing them together was simply meant to be Cooking over a cedar plank brings a backyard barbecue spirit and a very subtle smoked sweetness

Frequently Asked Questions About the Recipe

→ How do I get extra crispy potato skins?

Coat the potatoes with vegetable oil and kosher salt before baking directly on the oven rack to achieve a golden and crisp skin.

→ Can these potatoes be prepared ahead of time?

Yes, you can hollow, fill, and refrigerate the potatoes before baking. Bake just before serving to maintain freshness and texture.

→ Is a cedar plank necessary for grilling?

The cedar plank adds a subtle smoky aroma that enhances flavor, but it’s optional. Baking in the oven works well too.

→ What cheeses can I substitute in the filling?

Pepper Jack or Monterey Jack are great alternatives that bring added heat and creaminess if you want a twist on the flavor.

→ How can I adjust the heat level from jalapenos?

Removing the seeds reduces spiciness, while including them adds more kick. Adjust amount and seeds based on your desired heat.

→ Can I make a meatless version?

Simply omit the bacon or swap in a vegetarian bacon alternative to keep the smoky crunch without meat.