Jalapeno Popper Twice Baked (Print-Friendly Version)
Crisp-skinned potatoes filled with a creamy blend of cheese, jalapenos, and bacon for a flavorful side or appetizer.
# Ingredients:
→ Potatoes
01 -
6 large Russet baking potatoes
02 -
1 tablespoon vegetable oil
03 -
2 teaspoons kosher salt
→ Filling
04 -
1 cup sour cream, full fat
05 -
8 ounces cream cheese, softened
06 -
1 ½ cups sharp cheddar cheese, shredded, divided
07 -
1 cup low moisture mozzarella cheese, shredded
08 -
3 tablespoons ranch dressing mix
09 -
4 medium jalapeno peppers, seeded and diced, divided
10 -
2 tablespoons diced green onion
11 -
1 teaspoon kosher salt
12 -
½ teaspoon ground black pepper
13 -
4 slices crispy bacon, crumbled, divided
# Steps:
01 -
Preheat oven to 400°F. Rinse and dry potatoes thoroughly. Pierce potatoes several times with a sharp knife to release steam. Rub each potato with vegetable oil and sprinkle evenly with kosher salt. Bake directly on oven rack for about 1 hour until tender when pierced with a fork. Allow to cool slightly until manageable.
02 -
Place cedar plank in water and soak for at least 30 minutes to prevent burning and to impart smoky aroma during grilling.
03 -
Cut a thin slice off the top of each potato. Gently scoop out flesh with a spoon, leaving a sturdy border to maintain shape. Transfer potato flesh to a large mixing bowl. Arrange hollowed shells on a baking sheet.
04 -
Combine potato flesh with sour cream, softened cream cheese, 1 cup shredded cheddar, mozzarella, ranch dressing mix, most of the diced jalapenos, most of the crumbled bacon, green onion, kosher salt, and black pepper. Mix thoroughly until smooth and creamy. Reserve remaining cheddar, jalapenos, and bacon for garnish.
05 -
Fill each hollowed potato shell generously with the prepared filling. Top with reserved shredded cheddar and bacon crumbs for a golden crust after cooking.
06 -
Preheat grill with both direct and indirect heat zones. Place soaked cedar plank over direct heat to lightly char on both sides and release aroma. Transfer stuffed potatoes onto the plank and move to indirect heat zone at 350°F to 400°F. Grill for 15 to 20 minutes until cheese is melted and potatoes are hot throughout.
07 -
Sprinkle finished potatoes with remaining fresh diced jalapenos and green onions. Serve immediately to enjoy warm and flavorful layers.
# Notes & Tips:
01 -
Soaking the cedar plank is essential to prevent flare-ups and to impart a subtle smoky flavor.
02 -
Cream cheese should be softened at room temperature for best mixing results.
03 -
Coating the potatoes with oil and salt prior to baking yields a crispier skin.