Roasted Jalapeno Popper Potato Skins combine the best of Jalapeno Poppers and Potato Skins, into a hot, creamy, spicy bite (with bacon, natch!)
Baby red potatoes are baked in the oven then halved and scooped out to form bite-sized shells for a luxurious cream cheese and roasted jalapeno filling.
You can find canned roasted jalapenos at the store, but making them at home is really easy, too. All you do it broil jalapenos until the skin turns black on all sides then steam in a paper bag for a few minutes. When they’re cool enough to handle, peel the skin away, discard the seeds, and chop!
Topped with cooked and crumbled bacon, and a sprinkling of sharp cheddar cheese, these Roasted Jalapeno Popper Potato Skins are PERFECT for the Super Bowl – or any day, really. Enjoy!
Roasted Jalapeno Popper Potato Skins
Makes ~24 potato skins
Ingredients:
2-3 jalapenos (depending on how spicy you want the potato skins)
2lbs baby red potatoes, roughly the same size
2 Tablespoons canola or vegetable oil, divided
salt
8oz 1/3 less-fat cream cheese, softened to room temperature
1 cup shredded sharp cheddar cheese
6 strips center-cut bacon, cooked and crumbled
Directions:
- Place oven rack to top position and preheat broiler. Place jalapenos onto a foil-lined baking sheet then broil, turning occasionally, until skins are black on all sides. Remove jalapenos to a paper sack then seal. When jalapenos are cool enough to handle, peel away skin then remove seeds from insides and chop. Combine with cream cheese in a bowl then set aside (do not refrigerate.)
- Place oven rack to center of oven then turn heat to 400 degrees. Wash and dry potatoes then prick once or twice with a fork. Place onto a foil-lined baking sheet then drizzle with 1 Tablespoon oil and coat all sides. Bake for 30 minutes, or until a knife inserted into the center goes in easily.
- Turn oven heat to 450 degrees. When potatoes are cool enough to handle, cut in half lengthwise then scoop out flesh, leaving 1/8″ potato inside the skin (save for mashed potatoes/other uses.) Brush insides with remaining oil then sprinkle with salt and bake for 10 minutes.
- Fill each potato skin with 1 teaspoon roasted jalapeno cream cheese mixture, then top with bacon and shredded cheddar cheese. Broil for 1-2 minutes, or until cheese is melted.
Your sure special what great time and effort you do for us
Oh. My. Goodness. I’m SO making these babies tomorrow. Wow-wee!! What’s better than potato skins and poppers? These!
I bet this would be great with sweet potatoes too! Genius!
Cream cheese and roasted jalapenos… mmmmmm! Not to mention the potatoes and cheese!
Oh Yah Sure! These sound amazing – and I’ll be making these this weekend. You are quite clever with your recipes. I haven’t read one that I haven’t thought “What a delicious idea!” Keep them coming!
These look so amazing! I’m expecting and for some crazy reason have been obsessed with potatoes lately. Finally, something hubby won’t mind.
Can’t wait to give these a try.
These came out great with regular red potatoes, I just chose the smallest ones they had and used four jalapeños! I find the red tater skin is a bit delicate, so i had to be really careful scooping them out.
These turned out great! I made a double batch for a party and it was the first thing gone!
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They look gooooood! Last time I made mini potato skins I vowed I would never do it again coz it was so darn fiddly but I think I’ll have to change my own rule for these.
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Made these for a Superb Owl party last night and they were the runaway hit. I’m jealous of how perfect your skins are, though! Mine looked rough, but once you filled them up with good stuff it didn’t matter. Time consuming; but I’ll make them again, for sure!
Thanks for this great idea. I will admit though that this was an enormous amount of effort for a small amount of food. From start to finish, it takes about 2 hours of hands-on time for 24 skins. They did disappear immediately from the buffet table so I’m glad my effort was appreciated! Thanks again!
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