Jalapeno Popper Twice Baked Potatoes (Print Format)
Cheesy potatoes stuffed with jalapenos, bacon, ranch and double-baked for irresistible flavor and texture.
# Ingredients:
→ For the potatoes
01 -
6 large baking potatoes
02 -
1 tablespoon vegetable oil
03 -
2 teaspoons kosher salt
→ For the filling
04 -
1 cup sour cream
05 -
8 ounces cream cheese, softened
06 -
1 ½ cups cheddar cheese, shredded, divided
07 -
1 cup mozzarella cheese, shredded
08 -
3 tablespoons Ranch dressing mix or 1-ounce packet of store-bought
09 -
4 medium jalapeno peppers, seeded, diced, divided
10 -
4 slices bacon, cooked, crumbled, divided
11 -
2 tablespoons green onion, diced
12 -
1 teaspoon kosher salt
13 -
½ teaspoon ground black pepper
# Steps:
01 -
Preheat oven to 400°F. Rinse and dry the potatoes. Poke each several times with a knife. Pour a little oil on each potato and coat on all sides. Sprinkle liberally with the salt. Cook potatoes for 1 hour or until tender. Remove and let cool enough to handle.
02 -
Meanwhile, soak a large cedar plank in water for later use.
03 -
Lay the potatoes on their sides. Cut a slice off the top of the potato. Using a spoon, carve out the center of the potatoes, transferring the potato insides to a large bowl. Transfer the now-hollow potatoes to a baking sheet.
04 -
Add the filling ingredients to the potato insides, reserving ½ cup of the cheddar and enough of the diced jalapeno and bacon for topping later. Mix well.
05 -
Transfer the potato filling to the hollow potatoes. Top with remaining cheddar and bacon.
06 -
Fire up your grill for direct and indirect cooking. Remove the plank from the water and place over the direct heat. Char slightly on one side, flip and lightly char the other side.
07 -
Add the potatoes to the plank and move to indirect (350–400°F) heat. Bake for 15-20 minutes or until the cheese is melted.
08 -
Sprinkle with reserved jalapenos and serve immediately.
# Tips:
01 -
Substitute pepper jack cheese for a spicier option.