Jalapeno Popper Twice Baked Potatoes

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 serve them at backyard barbecues or game day parties

There was something about the sizzle of bacon and the bubbly melted cheese that made me fall in love with this recipe After the first bite my family wanted them at every celebration

Ingredients

• Large baking potatoes: Russet potatoes have a sturdy skin for twice baking and fluffy insides Look for unblemished potatoes that feel heavy for their size
• Vegetable oil: Helps crisp up the potato skin Choose a neutral oil to let other flavors shine
• Kosher salt: Enhances flavor and adds a tasty crust Use a coarse salt for best result
• Sour cream: Brings tang and creaminess to the filling Full fat tastes the richest
• Cream cheese: Creates the signature popper flavor Let it come to room temperature for easier mixing
• Cheddar cheese: Sharp cheddar offers a deep cheesy flavor Buy a block and shred it for best melt
• Mozzarella cheese: Adds a gooey stretch to the filling Choose low moisture for less sogginess
• Ranch dressing mix: Herbs and a touch of tang, either homemade or a store packet
• Jalapeno peppers: Fresh jalapenos give a pep you can scale the heat by removing or leaving the seeds Look for firm glossy peppers
• Bacon: Crispy smoky bacon brings salty crunch Cook thoroughly and crumble just before stirring in
• Green onion: Offers a bright touch and bit of crunch Thinly slice the freshest you can find
• Ground black pepper: Adds mild heat Use freshly ground if you have it

Step-by-Step Instructions

Prepare the Potatoes:

Preheat your oven to 400 F Give the potatoes a thorough rinse and dry Poke several holes in each one with a sharp knife so steam escapes Rub potatoes with a light coating of vegetable oil and sprinkle on all sides with kosher salt This helps them bake up with the ideal crispy skin Bake directly on the rack for about one hour until you can easily pierce with a fork Let cool just enough to handle

Soak and Prep the Cedar Plank:

Place the cedar plank in water and soak for at least 30 minutes until fully saturated This step is key so the plank does not catch fire and also infuses a subtle smoky flavor

Hollow the Potatoes:

Lay each potato on its side and carefully trim a thin slice off the top Use a spoon to gently carve out the centers leaving a sturdy border so the potatoes hold their shape Transfer the fluffy insides to a large mixing bowl and set the hollowed skins on a baking sheet

Make the Filling:

To the potato flesh add sour cream softened cream cheese cheddar cheese mozzarella cheese ranch dressing mix most of your diced jalapeno most of the bacon green onion salt and pepper Reserve a small amount of cheddar jalapenos and bacon for topping later Mix everything together until well blended and ultra creamy

Stuff and Top:

Spoon the rich filling back into each potato shell packing it all the way Good twice baked potatoes are generous and full Top with the reserved cheddar and bacon for a golden bubbling finish

Grill on the Cedar Plank:

Fire up your grill for both direct and indirect cooking Heat the soaked plank over direct heat to slightly char on each side This natural toasting step releases the cedar aroma Now place the stuffed potatoes on the plank and move to the part of the grill that is heated to 350 to 400 F but not directly over the flame Bake for fifteen to twenty minutes until the cheese is melted and the potatoes are piping hot

Finish and Serve:

Sprinkle with extra fresh diced jalapenos and green onion for color and bite Serve hot and watch them disappear

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Jalapenos can be mild or very hot so always test before adding I love using sharp cheddar for its tangy bite My youngest son helped stuff the potatoes last Thanksgiving and said it was his new favorite job in the kitchen

Storage Tips

Store cooked potatoes in an airtight container in the refrigerator for up to three days Reheat uncovered in the oven at 350 F for the best texture If you want to freeze let them cool completely wrap each tightly in foil and then in a freezer bag Thaw in the fridge before reheating

Ingredient Substitutions

Try substituting pepper Jack cheese for a spicier filling If you are vegetarian swap in cooked tempeh bacon or simply omit the bacon altogether For a healthier twist use Greek yogurt in place of some sour cream

Serving Suggestions

These potatoes are the star at any cookout I love pairing them with steak grilled chicken or even a big salad For parties you can make smaller versions with baby potatoes They also make a fantastic side for chili night

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A Bit of History

Twice baked potatoes have roots in old American homestyle cooking while jalapeno poppers became popular at fairs and family gatherings in recent decades Combining the two was only a matter of time and the smoky sweetness from the cedar plank adds a special backyard twist

Recipe FAQs

→ How do I get extra crispy potato skins?

Coat the potatoes with oil and salt before baking for a crispier skin. Baking directly on the oven rack also helps.

→ Can I prepare these potatoes ahead of time?

Yes, assemble and fill the potatoes in advance, then refrigerate. Bake just before serving for best results.

→ Is it necessary to use a cedar plank for grilling?

The cedar plank adds subtle smoky flavor, but you can bake the potatoes in the oven instead if preferred.

→ What cheese substitutes work well?

Pepper jack or Monterey Jack cheese add extra flavor and heat. Mix cheeses for a custom blend.

→ How spicy will these potatoes be?

The spiciness depends on the amount of jalapeno used, and whether you keep the seeds. Adjust to taste.

→ Can I make them vegetarian?

Simply omit the bacon or use a vegetarian bacon alternative for a meatless version.