These potatoes are so extremely delicious. I made them for dinner, then I ate leftovers for the next two days in a row and I was so sad when the last one was gone. The FLAVOR . . . OH MY . . . these have so much flavor. Have you ever had bottled jalapeños?
I first used them when I made this Copycat Fritos Bean Dip and I have been a HUGE fan ever since. They have so much flavor. Way more flavor than a fresh jalapeño. I put these bottled jalapeños in/on so many things . . . dips, guacamole, nachos, chili, tacos, pizza, enchiladas and now in these twice baked potatoes. They're cheap too, a bottle of generic brand is less than $2 and they keep in the fridge for a long time. Wow, this is starting to sound like a sponsored post for bottled jalapeños, ha ha - it's NOT.
To turn these from a regular twice baked potato into a jalapeño popper twice baked potato, I swapped out the sour cream with cream cheese, Cheddar with Monterey cheese and then I added a bunch of chopped bottled jalapeños. These potatoes do have a little kick to them, just enough to leave a little tingle on the tongue. They're not overly spicy, but still probably too spicy for kids.
The filling is exactly what you would expect from a twice baked potato, it's thick, creamy, cheesy and so flavorful. Plus they're topped with crisp bits of bacon. I love adding seasoned salt to my potatoes instead of regular salt. Seriously, try the seasoned salt. These Jalapeño Popper Twice Baked Potatoes give My Favorite Twice Baked Potatoes a run for their money. Definitely a new favorite.
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Jalapeño Popper Twice Baked Potatoes
3-4 extra-large Russet Potatoes (3-4 Lbs.)
4 oz. cream cheese, room temperature
4 Tbl. unsalted butter, room temperature
3/4 tsp. seasoned salt, or to taste
pepper, to taste
1/4 c. milk
3/4 c. grated Monterey cheese, divided
1/3 c. chopped jarred sliced jalapeños, drained
4 slices bacon, cooked and crumbled
chopped cilantro, for garnish, opt.
Wash and pat dry the potatoes. Poke a few holes in each potato, using a fork, and wrap tightly with foil. Bake at 400 degrees for 1 - 1 1/2 hours or until cooked through and soft. I squeeze the potato with the oven mitt and if it's soft, it should be done. Remove from oven and carefully remove the foil. Cool slightly. Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, leaving a small border around the potato, being careful to keep the shells intact.
Add the cream cheese, butter, seasoned salt, pepper and milk. Using a potato masher, mash all of the ingredients together until potatoes reach desired consistency. I like mine mostly smooth with a few chunks. Switch to a wooden spoon and stir in 1/2 cup of the grated cheese and the chopped jalapeños. Taste and adjust any seasonings, if needed.
Line up potato shells on a large baking sheet. Generously spoon filling into potato shells. I like to discard one of the empty shells, so I can have a little more filling for the remaining shells. Top potatoes with the remaining 1/4 cup of cheese. Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot. Broil at the end for a minute or so to brown the cheese. Remove from oven and top with the crumbled bacon and chopped cilantro. Serve.