Jalapeno Potato Poppers

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Jalapeno Potato Poppers have everything a jalapeno popper has, but in a potato!

I love potatoes! They are yummy no matter how they are prepared. So when I was coming up with an idea for an appetizer for Sunday Supper I decided to to make Jalapeno Potato Poppers.

It seemed like a good idea to put all of the ingredients of a Jalapeno Popper into a potato, thus the Jalapeno Potato Popper was born. I googled it and I didn’t find anything like what I had in my mind.

Using a melon baller makes it much easier to get the inside out without damaging the potato.

I didn’t have a melon baller and was surprised when I  bought one at Walmart and it was only $1.97. I have waited this long to buy one and it was only $1.97?!

These were a huge hit! I must confess that they were too hot for my liking, so I took the slice of jalapeno off the top. They were much better (for me) without it and I will leave them off of some the next time I make them. I am a total lightweight when it comes to hot stuff.

Jalapeno Potato Poppers

Mindy Boyd

Jalapeno Potato Poppers feature jalapenos, cream cheese, bacon and cheddar cheese stuffed into a mini potato. Like twice baked potatoes.

5 from 3 votes

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Prep Time 20 mins

Cook Time 55 mins

Total Time 1 hr 15 mins

Course Appetizer, Snack

Cuisine American

Servings 30 jalapeno potato poppers

Ingredients

  

1x2x3x

• 15 small red potatoes approximately 1 pound
• 6 slices bacon
• 4 ounces cream cheese softened
• 1/4 cup jalapeno chopped into small pieces + additional to slice
• 1 cup cheddar cheese

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Instructions

 

• Preheat oven to 400°.
• Wash potatoes and dry with a paper towel. Poke each potato once or twice with a fork. Place on a foil lined baking sheet and bake for 30-35 minutes or until tender.
• While potatoes bake, cook and crumble bacon, dice 1/4 cup jalapenos and cut 30 thin slices.
• Let cool enough to handle. Cut each potato in half, scoop out insides with a melon baller, leaving a thin layer of potato close to the skin. Place inside of potato in a medium bowl.
• Add cream cheese, bacon, and jalapenos to the potato, mix well.
• Divide filling among potato halves. Top with cheddar cheese and one jalapeno slice; bake for 20 minutes.
• Serve warm.

Notes

If potatoes won't stand because they are too round cut a very small slice off the end so it will stand.
I put the filling in a plastic bag and cut the corner off and piped it into the potatoes.
When I topped them with cheese I held each potato popper over the bowl so the excess would fall back into the bowl.
When you put the jalapeno slice on the top of the potato kind of mash it into it, so it won't slide off in the oven.

Nutrition Facts

Calories: 111kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 83mg | Potassium: 502mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg

Keyword jalapeno popper potato

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A huge thanks to Caroline of Caroline’s Cooking for hosting Sunday Supper this week!

Appetizers

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• Caprese Dip by The Freshman Cook
• Easy Persimmon Appetizer with Minted Mascarpone by Caroline’s Cooking
• Goat Cheese & Basil Stuffed Peppadews by My Life Cookbook
• Mom’s Cheese Ball by Grumpy’s Honeybunch
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• Cranberry Cocktails 3 Ways by Monica’s Table
• Sparkling Pamplemousse by Books n’ Cooks

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• Sweet and Salty Toffee Bark by Pies and Plots

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Mains

• Loaded Pizza Stew by Cosmopolitan Cornbread
• Roast Chicken with Scallions and Mushrooms by Asian In America
• Simple Christmas Pizza by Cooking Chat
• Stuffed Turkey Cutlets by Sunday Supper Movement

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