GF Friday: Potato skin-stuffed jalapeño poppers with bacon
Everything you love about potato skins are stuffed into jalapeños in this spicy spin on a tasty appetizer.
Do you love potato skins? Do you also love jalapeño poppers? If you answered yes to both, then this is definitely the recipe for you.
Fresh jalapeño peppers are halved, the seeds removed, and then stuffed with a creamy potato full of cream cheese, green onions, bacon and cheddar cheese. Bake these up golden brown for a super-delicious appetizer when entertaining guests.
I love topping these off with tangy sour cream, a dash of hot sauce and a bit of fresh cilantro to add a pop of color.
Inside-out potato skin jalapeño poppers recipe
Spicy jalapeños are loaded with ingredients you would typically use in a stuffed potato skin for a fun and modern take on a favorite appetizer.
Prep time: 30 minutes | Cook time: 20 minutes | Inactive time: 5 minutes | Total time: 55 minutes
- 2 large russet potatoes
- 12 fresh jalapeño peppers
- 4 ounces softened cream cheese
- 1 ounce heavy whipping cream
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup grated cheese (cheddar, pepper jack, mozzarella, etc.)
- 1/4 cup thinly sliced green onions
- 4 strips cooked bacon, crumbled
- Sour cream, hot sauce and fresh cilantro, for garnish (optional)
- Bring a pot of water to a boil over medium-high heat.
- Wash and peel the potatoes, and then dice them into small pieces.
- Add the potatoes to the boiling water, and reduce the heat to medium. Cook for 15 minutes or until the potatoes are very tender.
- Preheat the oven to 375 degrees F, and line a large baking sheet with parchment paper.
- Slice each jalapeño in half, remove the seeds and membranes, and then set them aside.
- Drain the cooked potatoes, and add them to a large bowl. To the bowl, add the cream cheese, heavy cream and garlic powder, and season with salt and pepper.
- Using a potato masher, mash the potatoes until they are smooth and creamy.
- Fold the grated cheese, green onions and crumbled bacon into the potato mixture.
- Using a small spoon, fill each pepper half with the potato mixture, and place them in a single layer on the baking sheet.
- Bake uncovered for 20 minutes or until the tops start to brown.
- Remove from the oven, and allow to cool slightly (about 5 minutes).
- Top with sour cream, hot sauce and fresh cilantro before serving.