When two worlds collide – Twice Baked Potatoes loaded with a creamy dreamy Jalapeño Popper filling. Food comas have never been more delicious!
And by delicious I mean if you’re on a diet or any sort of health kick, exist browser now. This will hurt your waistline in ways unimaginable. Everyone else, follow me. You’re in for a treat.
The ULTIMATE Loaded Potatoes
If there was an edible symbol that best illustrated my blog, it would 100% be a loaded potato. They’re big, hearty, outrageously delicious, cheesy, bacon loaded and quite frankly stuffed with enough carbs ‘n’ calories to get you through the week. Hi, and welcome to Don’t Go Bacon My Heart 🤣
Loaded potatoes are great for a couple of different reasons:
- Easy to make – Zero cooking ability needed to whip up a loaded spud (promise).
- Versatile – Stuff with whatever fillings you fancy.
- Filling – If you’re not waddling on the floor after polishing off one of these you’re a better person than me!
A lot of loaded potato recipes actually slice the potatoes in half, to make two ‘boat like’ loaded potatoes. Here I actually keep them whole to make one monster of a spud. Before we get into the filling, let’s see just how easy they are to make:
How to make Loaded Potatoes (quick summary)
- Coat potato in a drizzle of olive oil and a good pinch of salt and pepper. Bake until golden.
- Slice off the top, then scoop out most of the middle.
- Combine in a bowl with your fillings.
- Mix until smooth.
- Place back in the potato skins, top with any remaining ingredients and bake again.
Jalapeño Popper Potatoes
When it comes to the filling, jalapeño popper was a no brainer. Mainly because I’m addicted to jalapeños, but also because cream cheese, jalapeños, cheese and bacon tend to go horrendously well with potato. Alongside those fillings I chuck in some butter and garlic powder too, just for good measure.
How much Jalapeño to use?
From experience, jalapeños differ a lot in their spice levels, so it’s always a tricky one. After testing this several times I found 2-3 jalapeños hit to sweet spot of not too spicy, not too mild. However work to preference and reduce/increase as necessary.
Can you use jarred Jalapeños?
Unfortunately pickled/jarred jalapeños are not suitable for this recipe. The vinegar/brine soaks into the potato and gives an odd taste once they’re cooked. Fresh jalapeños all the way!
What Cheese to use?
Alongside the cream cheese, I use cheddar cheese. Usually a strong mature cheddar, just for an extra punch of flavour.
What toppings to add?
- Extra Bacon
- Extra Cheddar
- Extra jalapeño
- Sour Cream
- Fresh Chives
Can I prep these in advance?
These are so great to prep ahead of time. Just make up until placing in the oven, then tightly cover and pop in the fridge or freezer. If freezing then thaw in fridge and continue with recipe.
Can I make these ahead of time?
They won’t come out quite as crispy the second time around, but you can completely cook these, store in the fridge or freezer then reheat in the oven. Just make sure they’re completely cool before covering and storing, or they’ll be soggy on the other end!
What to serve with these?
These are super filling by themselves. However, if you’re after a side here I serve them with a leafy salad and some chicken tenders (baked or fried!)
-> If you’re after another delicious Jalapeño popper recipe then check out my Crispy Baked Jalapeño Poppers!
For more similar recipes check out these beauties too:
- Cheesy Broccoli Stuffed Potatoes
- Garlic Butter Potato Skins
- Mini Twice Baked Potatoes
- Ultimate Baked Potato
Alrighty, let’s tuck into the full recipe for these Jalapeño Popper Potatoes shall we?!
How to make Jalapeño Popper Loaded Potatoes (Full Recipe & Video)
Jalapeño Popper Loaded Potatoes
Equipment
- Large Baking Tray
- Large Mix Bowl & Spatula
- Cheese Grater
- Pan (for frying bacon)
- Sharp Knife & Chopping Board (for chives)
Ingredients
- 4 large Baking Potatoes
- 9oz / 250g Bacon, cooked & chopped
- 5.3oz / 150g Cheddar, grated
- 5.3oz / 150g Cream Cheese
- 3 fresh Jalapeños, deseeded & finely diced (see notes)
- 2 tbsp Butter
- 1/4 - 1/2 tsp Garlic Powder
- Salt & Black Pepper, to taste
- Olive Oil, as needed
- Sour Cream, to serve
- Fresh Chives, to serve
Instructions
- Stab the potatoes a few times all around. Coat in a drizzle of olive oil and a good pinch of salt and pepper. Place in the oven at 356F/180C for 60-70mins, or until deep golden and fork tender.
- Once cool enough to handle, slice off the top (3/4 of the way up) and scoop out most of the centre, leaving a thin wall to keep the potato sturdy.
- In a large mixing bowl, combine the potato filling with cream cheese, garlic powder, butter, a good pinch of salt and pepper (to taste) and most of your cheddar, bacon & jalapeños (save some to top).
- Evenly divide the filling among your potato skins, then top with your remaining cheddar, bacon and jalapeños. Place back in the oven at 430F/220C for 15mins or until the cheese turns nice and crispy.
- Serve with a dollop of sour cream and a sprinkle of chives.
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
If you loved these loaded baked potatoes then be sure to Pin them for later! Already made them or got a burning question? Give me a shout in the comments and pick up your free ecookbook on the way!
My wife loves potatoes period wether fried baked etc ….we had this 2 nights in a row except this time my final topping was blue cheese crumbles and omg I have never liked twice baked potatoes like these.
So great to hear this went down well, Donald! Bet the blue cheese crumbles were amazing! C.
Thank you so much for this easy and very successful receipt. I did as well chicken breasts with mozzarella baked. They were awesome. Both of the receipts were easy for me. But the taste of the potato is unbelievable. I am Russian originally , but lived in Turkey for 10 years. My kids are half Turkish. They said it’s better then ‘kumpir’- Turkish national street food, potato , very famous and delicious. You know, Turkish cuisine is world famous for it’s beautiful taste.
So, my kids are spoiled foodies who have been to best restaurants all over the world and grew up in Mediterranean country where food is so delicious .
They told me yesterday it was the best dinner in their lives. I almost cried. And it’s all thanks to you!!! They even said, mum . It’s better then N…sret (world famous steakhouse opened by a Turkish guy, their fav restaurant) “you should open your own restaurant!”, they added
I will continue cooking your receipts, thank you! You are the best
This is such a lovely comment, Darya! I’m so happy to hear the recipe went down well – thank you so much for popping back and sharing your thoughts. Glad to to hear you’ll stick around and try some more
These potatoes are amazing, family is requesting them for tonight
Awesome! That’s great to hear, Lynn 🙂
Looking forward to trying this, wondering what it will pair well with. Suggestions?
Hey Kelli! I usually pair these with baked chicken tenders (or fried chicken tenders). Sometimes with a pinch of rocket/arugula salad to make me feel healthy. Hope you enjoy 🙂
Very delicious! I added chopped onions to the mix, and only had cheddar jack cheese but still sooo good. I also cooked the potatoes in the Instant Pot.
So glad you liked them Carly! Will have to try with some chopped up onion 🙂
These were absolutely mouth watering; my whole family loved them and my kids don’t usually like potatoes!
So glad they went down well!
Two of my favorite things. Never heard of this combo before, but I definitely want some now.
You should definitely try it! 🙂
I love this jalapeno popper/ loaded potato mash-up. You always have the most original recipes!
Two of the best things right!? Thank you!
Two of my favorite recipes combined! Love this idea, thank you!
Thanks Noelle! 🙂
This looks like a really amazing recipe. Combining two classic appetizers, genius.
Thanks Luci! 🙂