Based on a lively demonstration from Chef John of Food Wishes, this Jalapeno Popper Potato Skins recipe merges two beloved bar snacks—potato skins and jalapeno poppers—into one irresistible party bite. Perfect for game day or any gathering, the recipe is a shining example of simple, crowd-pleasing cooking, easy recipes that deliver big flavor with minimal fuss.
Why this recipe works
These potato skins balance crisp, seasoned potato edges with a creamy, tangy filling accented by spicy jalapeno and smoky bacon. They’re easy to make in stages, have great make-ahead potential, and travel well from oven to appetizer platter. As Chef John quips, “an under-seasoned potato is an evil potato,” so a little salt at the right time makes all the difference.
Ingredients (makes about 12 potato skins)
- 12 small, uniformly sized russet potatoes
- Vegetable oil (for coating and brushing)
- 8 oz cream cheese, room temperature
- 1/3 to 1/2 cup diced jalapeno (seeds removed)
- 1 to 1 1/2 cups grated cheddar cheese (reserve some for the top)
- 4 strips bacon, cooked crisp and chopped
- Salt
- Sour cream and chopped chives, for serving (or ranch dressing)
Step 1: Roast the potatoes
Choose small, evenly sized russets so they cook at the same rate. Scrub and wash them thoroughly—being able to eat the skin is a hallmark of great potato skins. Prick each potato all over with the tip of a small knife to let steam escape while roasting.
- Drizzle each potato with a generous amount of vegetable oil and “massage” to coat evenly.
- Place the potatoes on a foil-lined baking sheet, spaced evenly apart.
- Roast in a 400°F oven for about an hour, or until a small knife slides into the potato with no resistance.
- Remove and let cool until just warm—easy to handle but not piping hot.
Step 2: Prep the jalapenos
Chef John prepares jalapenos two ways: thick rings for topping and a small dice for mixing into the cheese filling. Aim for 36 rings (three per finished skin) and about a third to a half cup of diced jalapeno.
- Slice the thick part of the pepper into rings. Remove seeds from each ring—use a small pastry cutter, spoon edge, or melon baller to make this quick and tidy.
- Use the remaining pepper flesh (or extra peppers) to cut strips and then dice finely for the filling.
Step 3: Cook and chop the bacon
Cook bacon until crisp, then slice into roughly 1/4-inch pieces. Four strips will be enough to distribute across the skins. If bacon cooking is unfamiliar territory, cooking until crisp on a sheet pan or in a skillet works equally well.
Step 4: Cut and scoop the potato shells
With the potatoes cooled to a comfortable temperature, cut each potato lengthwise down the flatter, wider side so the resulting skins are taller and more elegant.
- Scoop out most of the cooked potato from the center, leaving about an eighth of an inch of flesh attached to the skin. This preserves structure and gives a little potato to bite into.
- Save the scooped potato for mashed potatoes, pancakes, or soup—no waste and an extra bonus.
- Return the shells to the baking sheet and brush the outer edges with vegetable oil to encourage crisping.
Step 5: Make the cheese filling and assemble
Mix the filling simply and quickly so assembly is straightforward:
- Combine room-temperature cream cheese with the diced jalapeno and most of the grated cheddar (reserve some cheddar for topping). Stir until evenly blended.
- Lightly season each potato shell with salt—remember, “an under-seasoned potato is an evil potato.”
- Fill each shell with a generous spoonful of the cheese mixture, distributing any remaining filling so each shell is evenly stuffed. Use the back of the spoon to press the filling slightly and spread it up the sides if desired.
- Sprinkle chopped bacon evenly among the skins.
- Top each filled skin with three jalapeno rings, then scatter a modest amount of the reserved cheddar so the jalapeno remains visible after baking.
Step 6: Bake until golden and bubbly
Preheat the oven to 475°F. Bake the assembled skins for about 25–30 minutes, or until the cheese is melted and bubbling and the edges have browned and crisped.
Transfer to a serving platter with dollops of sour cream and a sprinkle of chives. Ranch dressing also pairs beautifully, or turn leftovers into brunch by adding a poached egg to each—Chef John notes this makes a fantastic twist.
Expert tips from Chef John
- Uniform potatoes: Small, similar-sized russets roast evenly and create consistent shells.
- Don’t over-scoop: Leave about 1/8" of potato so the shell keeps its shape and gives a pleasant bite.
- Balance the cheese: Save a little cheddar for the top so the jalapenos remain visible and add visual contrast.
- Make ahead: Roast potatoes and prepare the filling in advance. Assemble and bake just before serving to save time.
- Serving ideas: Sour cream and chives are classic; ranch dressing works great. For brunch, top leftovers with a poached egg.
“An under-seasoned potato is an evil potato.”
Frequently asked questions
Can I use different cheese?
Absolutely. Sharp cheddar (orange or white) gives classic flavor, but Monterey Jack or pepper jack are delicious alternatives for extra melt and spice.
How spicy will these be?
Spice depends on the jalapeno heat and how many seeds remain. Removing seeds from the rings reduces heat; add more diced jalapeno if guests prefer it spicier.
Can these be frozen?
Assembled and baked skins don’t freeze well because of the potato texture once thawed. You can freeze scooped shells or the filling separately, then assemble and bake when needed.
Ready to try it?
This Jalapeno Popper Potato Skins recipe is a guaranteed crowd-pleaser that fits squarely into the realm of reliable cooking, easy recipes. With crisped skins, creamy filling, smoky bacon, and a pop of jalapeno heat, it’s the kind of snack that disappears fast—so plan to make plenty!
Jalapeno Popper Potato Skins — Game-Day Favorite for Cooking, Easy Recipes. There are any Jalapeno Popper Potato Skins — Game-Day Favorite for Cooking, Easy Recipes in here.
