Jalapeño Popper Twice-Baked Potatoes
- 2 to 3 russet baking potatoes
- 1/4 cup 1/3-less-fat cream cheese (Neufchâtel), softened
- 1/4 cup butter, softened
- 1/4 cup low-fat (1%) milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices bacon, crisply cooked, crumbled
- 1 jalapeño chile, roasted, seeded and finely chopped
- 1 cup (4 ounces) shredded Cheddar cheese
- 1 jalapeño chile, cut in thin rings
- Heat oven to 400 degrees F. Gently scrub potatoes but do not peel. Pierce potatoes
several times with fork to allow steam to escape while potatoes bake.
- Bake for 1 hour or until tender when pierced with fork. Cool slightly.
- When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out
inside of each half into medium bowl, leaving thin potato shell on each. Set shells aside.
- Mash potatoes with potato masher or electric mixer on low speed until no lumps
- Add cream cheese, butter, 2 tablespoons of the milk, the salt and pepper;
stir or beat until smooth and fluffy. If needed, add more milk.
- Stir in bacon, chopped chile and 1/2 cup of the cheese.
- Fill potato shells with mashed potato mixture; place on ungreased sheet.
- Sprinkle remaining 1/2 cup cheese and arrange a few chile rings on top of each half.
- Bake for 20 minutes or until cheese is melted and potatoes are hot.
Prep Time 20 min | Total Time 1 hr 40 min | Servings 4
Make and stuff the potatoes the day before. Wrap in foil and refrigerate overnight.
Bake for 20 to 30 minutes to melt the cheese and thoroughly heat the potatoes.
Remove all the seeds from the jalapeño chiles before chopping and slicing.
Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for Jalapeño
Popper Twice-Baked Potatoes.
Recipe and photo used with permission from: Betty Crocker
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