• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Midwest Foodie
  • Recipes
  • About
  • Subscribe
  • Shop
  • Income Reports
  • Pinterest E-Book
  • Reviews
  • Media Kit
  • Vegan Recipe E-Book
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Subscribe
  • Shop
  • Income Reports
  • Pinterest E-Book
  • Reviews
  • Media Kit
  • Vegan Recipe E-Book
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Appetizers

    Jalapeno Popper Potato Skins

    Published: Oct 2, 2019 » Modified: Oct 25, 2022 » By: Kylie » This post may contain affiliate links. » 5 Comments

    1.3K shares
    • Share!
    Jump to Recipe

    Jalapeno poppers and loaded potato skins combine to make the most epic game day appetizer you've ever seen - Loaded Jalapeno Popper Potato Skins!! Baby red potato skins piled high with a creamy, cheesy, spicy filling then topped with MORE cheese, crispy crumbled bacon, and green onions!

    Overhead shot of jalapeno popper potato skins on a white serving platter
    Table of Contents show
    You'll Love These
    Instructions
    Tips
    Frequently Asked Questions
    Easy Appetizers
    Jalapeno Popper Potato Skins

    You'll Love These

    • The flavors are SO delicious. Is it a jalapeno popper? Is it a potato skin? Your mouth won't know what hit it! All it will know is that it wants more.
    • It's the perfect hand-held game day appetizer. No fork and knife required. You actually only need one hand to shovel these babies into your pie hole. Which means your other hand is free to hold a cold beer!
    • The ingredient list is short and sweet. Just 8 ingredients are needed to make this crowd pleasing hors d'oeuvre. And while I wouldn't necessarily classify these as "healthy" they are made with REAL ingredients - potatoes, cheese, jalapenos, bacon - which means you can feel good about enjoying more than 1 or 2!
    Close up shot of jalapeno popper potato skins on a parchment paper lined baking sheet

    Instructions

    Poke each potato 2-3 times with a fork. Place potatoes in a large white bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat potatoes evenly.

    White bowl filled with baby red potatoes in olive oil and sprinkled with salt

    Transfer them to a parchment paper lined baking sheet. Bake for 30-35 minutes or until tender.

    Parchment lined baking sheet with baby red potatoes tossed in olive oil

    Add sharp cheddar, cream cheese, diced jalapeno, bacon and green onion along with a large pinch of salt and pepper to a small bowl.

    White bowl filled with ingredients to make the filling for loaded potato skins

    Stir until well combined and set aside.

    White bowl filled with ingredients to make the filling for loaded potato skins

    Let potatoes cool for a few minutes until you can handle them. Then slice them in half

    A parchment lined baking sheet with halved baked potatoes on it

    Use a melon baller or ½ teaspoon cookie scoop to remove the flesh of the potato, leaving about a ¼-1/2 inch or so around the edge.

    A parchment lined baking sheet with halved baked potatoes with the flesh scooped out of the center

    Brush insides of the potatoes with olive oil and sprinkle with salt and pepper. Broil for 1-2 minutes.

    A parchment lined baking sheet with halved baked potatoes with the flesh scooped out of the center being brushed with oil

    Flip potatoes. Brush the skin with olive oil. Broil for 1-2 minutes.

    A parchment lined baking sheet with halved baked potatoes with the flesh scooped out of the center being flipped with tongs

    Use a cookie scoop to scoop about a tablespoon of filling into the center of each potato.

    A parchment lined baking sheet with halved baked potatoes with the flesh scooped out of the center being filled with cream cheese filling

    Top filling with remaining sharp cheddar and divide bacon evenly between potato skins. Bake for 6-8 minutes.

    Garnish with sliced green onion and sour cream and enjoy!

    A parchment lined baking sheet with jalapeno popper potato skins garnished with green onion and sour cream

    Tips

    • Find potatoes that are all the same size. I went for small to medium potatoes so they weren't quite bite size jalapeno popper potato skins, but pretty close. This will ensure that all the potatoes bake the same and you won't have any that end up too overcooked or raw.
    • A melon baller or cookie scoop is ideal for getting the flesh out of the potato AND for filling it. A melon baller will give you more control when you're removing the center of the potato. And a cookie scoop with ensure that each potato is filled with a uniform amount of cream cheese filling.
    • Adjust the heat level by adding more or less diced jalapenos. I like to use the HOT canned diced jalapenos for this recipe. I usually add 4 tablespoons, but that might be way too hot for you. Start with 1-2 tablespoons and taste the filling. Add more as needed. I've also seen MILD canned diced jalapenos if you really have an aversion to heat!
    Overhead shot of jalapeno popper potato skins on a parchment lined baking sheet

    Frequently Asked Questions

    • What should I do with all the flesh I scoop out of the potatoes?
      • I know it's weird to call the inside of the potato "flesh" and I apologize, but that is literally what it's called. You could call it potato guts if you prefer. But let's move on...
      • Use the leftover potato flesh to make my Garlic Mashed Potatoes! I would scale back the recipe so you're using about ¼ of the ingredients listed in that recipe.
    • Can I use other potatoes besides baby reds?
      • Of course! Just keep in mind that their cook time will be different if the potatoes are larger or a different kind.
      • This recipe was written for hand held, nearly bite size jalapeno popper potato skins, so using a larger potato will mean that you're going to need to bake it for longer. The filling ratio may be a bit off also because larger potatoes will need more filling in them.
      • In short, use other potatoes at your discretion. If you're up for experimenting, try some Yukon golds or Russets. If you're more of a rule follower, then look for baby reds and follow the recipe as written!
    • Can I make these jalapeno popper potato skins ahead of time?
      • Yes! Follow the recipe directions but just before baking the potato skins for the final 6-8 minutes, transfer them to an airtight container and store in the fridge for up to a week.
      • When you'r ready to bake, transfer to a parchment lined baking sheet and follow instructions below for baking but plan to add an extra 5-10 minutes. Bake until the potato skins are heated through. Garnish with sour cream and green onion and enjoy!
    Overhead shot of jalapeno popper potato skins on a white serving platter

    Easy Appetizers

    • Baked Spinach & Artichoke Dip
    • Olive Oil & Balsamic Vinegar Bread Dip
    • Loaded Baked Potato Dip
    • Caramelized Onion & Blue Cheese Puff Pastry Tarts
    • Easy Baked Brie Appetizer
    • Roasted Garlic Goat Cheese Dip
    Close up shot of jalapeno popper potato skins on a white serving platter
    Print

    Jalapeno Popper Potato Skins

    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 3 reviews

    Jalapeno poppers and loaded potato skins combine to the most epic game day appetizer you've ever seen - Loaded Jalapeno Popper Potato Skins!! Baby red potato skins piled high with a creamy, cheesy, spicy filling then topped with MORE cheese, crispy crumbled bacon and green onions!

    • Author: Kylie
    • Prep Time: 15 minutes
    • Cook Time: 35 minutes
    • Total Time: 50 minutes
    • Yield: 12 servings 1x
    • Category: Appetizer
    • Method: Oven
    • Cuisine: American

    Ingredients

    Scale
    • 2 lbs. small/medium baby red potatoes
    • 2 tablespoons olive oil
    • 6 oz. shredded sharp cheddar cheese
    • 4 oz. cream cheese, softened
    • 2-4 tablespoons canned diced jalapenos
    • 8 oz. bacon, cooked and crumbled
    • 2 stalks green onion, thinly sliced + more for garnish
    • Kosher salt
    • fresh cracked black pepper
    • sour cream for garnish

    Instructions

    1. Preheat oven to 400 degrees.
    2. Poke each potato 2-3 times with a fork. Place potatoes in a large white bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat potatoes evenly.
    3. Transfer them to a parchment paper lined baking sheet.
    4. Bake for 30-35 minutes or until tender.
    5. In a small bowl combine 4 oz. sharp cheddar, cream cheese, diced jalapeno, bacon and green onion along with a large pinch of salt and pepper. Set aside.
    6. Let potatoes cool for a few minutes until you can handle them. Then slice them in half
    7. Use a melon baller or ½ teaspoon cookie scoop to remove the flesh of the potato, leaving about a ¼-1/2 inch or so around the edge.
    8. Brush insides of the potatoes with olive oil and sprinkle with salt and pepper.
    9. Broil for 1-2 minutes.
    10. Flip potatoes. Brush the skin with olive oil. Broil for 1-2 minutes.
    11. Use a cookie scoop to scoop about a tablespoon of filling into the center of each potato.
    12. Top filling with remaining 2 oz. of shredded sharp cheddar and divide bacon evenly between the potato skins. Bake for 6-8 minutes.
    13. Garnish with sliced green onion and sour cream and enjoy!

    Notes

    Find potatoes that are all the same size. I went for small to medium potatoes so they weren't quite bite size jalapeno popper potato skins, but pretty close. This will ensure that all the potatoes bake the same and you won't have any that end up too overcooked or raw.

    A melon baller or cookie scoop is ideal for getting the flesh out of the potato AND for filling it. A melon baller will give you more control when you're removing the center of the potato. And a cookie scoop with ensure that each potato is filled with a uniform amount of cream cheese filling.

    Adjust the heat level by adding more or less diced jalapenos. I like to use the HOT canned diced jalapenos for this recipe. I usually add 4 tablespoons, but that might be way too hot for you. Start with 1-2 tablespoons and taste the filling. Add more as needed. I've also seen MILD canned diced jalapenos if you really have an aversion to heat!

    Nutrition

    • Serving Size:
    • Calories: 242
    • Sugar: 1.7 g
    • Sodium: 259.9 mg
    • Fat: 17.8 g
    • Saturated Fat: 7.4 g
    • Trans Fat: 0.2 g
    • Carbohydrates: 13.3 g
    • Fiber: 1.3 g
    • Protein: 7.6 g
    • Cholesterol: 35.9 mg

    Keywords: loaded potato skins, baked potato skins, baked jalapeno popper, game day appetizer

    « Garlic Soy Sauce Meatballs
    Easy Pumpkin Cheesecake Bars »

    Reader Interactions

    Comments

    1. Joyce McAhren

      January 21, 2023 at 7:50 am

      These sound amazing and I plan on making them, but first ... do I add the scooped-out potato to the filling?

      ★★★★★

      Reply
      • Kylie

        January 22, 2023 at 6:39 pm

        You certainly could! If you do it will be more like a twice-baked potato (except only baked once). Otherwise, you can just fill them with the popper filling and enjoy the inside of the potatoes with some butter and sour cream. Great question, Joyce!

        Reply
    2. Bailey

      March 03, 2021 at 4:42 pm

      I've made these 3 times now, and they're always a hit. We are making them again tonight!
      I love using fresh jalapenos when I make them, and they're great with a a little bit of cilantro garnish!

      ★★★★★

      Reply
      • Kylie

        March 03, 2021 at 7:07 pm

        YUM - cilantro would be the perfect garnish for these potato skins - great idea, Bailey! So glad you've enjoyed these 🙂 Thanks for leaving a review!

        Reply
    3. Luke

      October 02, 2019 at 2:32 pm

      Wow, so delicious!! Perfect for game time!!

      ★★★★★

      Reply

    Leave a star rating and review or ask a question! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

    Easy Soups

    • 30-Minute Sausage Tortellini Soup
      ★★★★★
      Cook Time30 minutes
    • Easy One-Pot Chicken Tortellini Soup
      ★★★★★
      Cook Time35 minutes
    • One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
      ★★★★★
      Cook Time40 minutes
    • Easy Vegetarian One Pot Lasagna Soup
      ★★★★★
      Cook Time30 minutes
    • One-Pot Macaroni Cheeseburger Soup - NO VELVEETA!
      ★★★★★
      Cook Time30 minutes
    • Creamy Vegan Instant Pot Lentil Soup
      ★★★★★
      Cook Time30 minutes

    30 Minute Meals

    • Peanut Chicken Lettuce Wraps
      ★★★★★
      Cook Time1 hour 15 minutes
    • Oven Baked Juicy Panko Chicken
      ★★★★★
      Cook Time25 minutes
    • One Pot Brothy Butter Beans with Kale
      ★★★★★
      Cook Time30 minutes
    • Super Easy Instant Pot Spaghetti with Meat Sauce
      ★★★★★
      Cook Time25 minutes
    • Peanut Butter Chicken Rice Bowl
      ★★★★★
      Cook Time1 hour 15 minutes
    • 4 Ingredient Garlic Butter Sauce (10 Minutes!)
      ★★★★★
      Cook Time10 minutes

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    Resources

    Pinterest E-Book
    Income Reports
    Shop

    Let's Connect

    Instagram
    Pinterest
    Facebook

    Reach Out

    Subscribe
    Contact
    About

    As an Amazon Associate, I earn from qualifying purchases.

    ↑ back to top