Jalapeño Popper Potato Skins

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Jalapeño Popper Potato Skins

These jalapeño popper-inspired potato skins are the perfect handheld appetizer for game days. Creamy, crunchy, and crispy all in one bite. Ready in 45 minutes!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Snack

Cuisine: American, Kid-Friendly

Keyword: how to make potato skins, jalapeno popper potato bites, jalapeno popper potato skins, loaded potato skins, potato bites, potato poppers, Potato Skins

Servings: servings

Ingredients

1 bag Smalls® Artisan Mini Potatoes
2 tablespoons olive oil
6 oz shredded sharp cheddar cheese
4 oz cream cheese, softened
1 jalapeño diced
1 jalapeño, rounds for garnish
8 oz bacon, cooked and crumbled
2 stalks green onion, sliced thin and more for garnish
salt and pepper, to taste
sour cream, for garnish

Instructions

Preheat the oven to 400℉.
Poke each potato 2-3 times with a fork, drizzle with olive oil, and toss with salt and pepper.
Transfer the potatoes to a parchment paper-lined baking sheet and bake for 30 minutes.
In a small bowl, combine 4 oz. sharp cheddar cheese, cream cheese, diced jalapeño, bacon, green onion, salt, and pepper. Set aside.
Let the Minis cool until you can handle them, then slice them in half with a knife.
Use a ½ teaspoon measuring spoon to remove the flesh of the potato, leaving about ¼-½ inch of flesh around the edge.
Brush the scooped side of the potatoes with olive oil and sprinkle with salt and pepper. Broil for 1-2 minutes.
Flip the potatoes, brush the skin with olive oil, and broil for another 1-2 minutes.
Use a tablespoon measuring spoon to scoop the filling into the center of each potato skin.
Evenly top each potato with the remaining 2 oz. of shredded sharp cheddar cheese and bacon. Bake for 6-8 minutes.
Garnish each potato skin with sliced jalapeño, green onion, and sour cream, and serve!

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