Jalapeño Popper Potato Skins
Crispy potatoes filled with a spicy, creamy, cheesy mixture. These jalapeño popper potato skins are the perfect app for any game day!
Ingredients
- 6 small russet baking potatoes
Cheesy Filling Mixture
- 4 oz cream cheese
- 4 oz cheddar cheese shredded
- 4 oz Pepper jack cheese shredded
- 3-4 slices bacon cooked and crumbled OR generous handful of bacon bits
- 1 large jalapeño finely chopped
- 1 heaping tbsp plain Greek yogurt
- 2 green onions sliced
Instructions
- Preheat oven to 400°.
- Wash potatoes and poke holes all the way around using a fork. Brush with olive oil and sprinkle with coarse salt. Bake directly on the rack (see tip in blog post). Bake for 40-50 min until the potato skins are crispy. Remove and let the potatoes cool.
- While potatoes are baking, mix together filling ingredients. Set aside.
- Slice the potatoes in half and scoop out the inside, leaving 1/4 in around the skin. Spray with nonstick spray. Place shell side up on a baking sheet and bake in the oven for 5-7 minutes until inside is crispy.
- Remove from the oven and fill the skins with jalapeño popper filling. Bake another 10-15minutes or until potato skins are bubbling.
- Granish and serve!
Tried this recipe?Let us know how it was!