Creamy Jalapeno Popper Twice-Baked Potatoes

• 4 large russet potatoes
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese, divided
• 1/2 cup crumbled cooked bacon
• 1/4 cup finely diced jalapeno (seeds removed for less heat)
• 2 green onions, chopped
• Salt to taste
• Black pepper to taste
• Paprika for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Prick potatoes with a fork and bake for 45 minutes or until tender.
3. 3 Cut potatoes in half lengthwise and scoop out flesh, leaving a thin shell.
4. 4 In a bowl, mix potato flesh with sour cream, mayonnaise, 1/2 cup cheddar, bacon, jalapeno, and green onions. Season with salt and pepper.
5. 5 Fill potato shells with the mixture.
6. 6 Top with remaining cheddar and bake for 10 minutes.
7. 7 Garnish with paprika before serving.

Equipment

• Baking sheet
• Mixing bowl
• Spoon or ice cream scoop

Variations

• Add grilled chicken for a protein boost.
• Substitute bacon with sautéed mushrooms for a vegetarian twist.

Substitutions

• Use Greek yogurt for a lighter alternative to sour cream.
• Substitute mayonnaise with vegan mayo for a dairy-free option.

Pairings

• Cornbread
• Garlic bread

Nutrition

Tips

• For a smoother filling, mash the scooped potato flesh well.
• Adjust the amount of jalapeno to your spice preference.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked stuffed potatoes for up to 2 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with a tangy coleslaw on the side.

FAQ