Jalapeno Popper Potato Skins
Sink your teeth into crispy, cheesy Jalapeno Popper Potato Skins—an irresistible appetizer recipe that combines spicy peppers, baked potatoes, and creamy, tangy filling in every bite.
Ingredients
- 6 medium russet potatoes look for firm, blemish‐free spuds
- 4 slices thick-cut bacon chopped
- 4 oz cream cheese softened
- ½ cup Greek yogurt whole‐milk
- 1 cup sharp cheddar cheese shredded
- 2 jalapeno peppers seeded and finely diced
- 2 tbsp fresh chives thinly sliced
- 1 tsp garlic powder
- 2 tbsp olive oil
- Kosher salt and black pepper to taste
Instructions
- Preheat oven to 400°F. Scrub and pierce potatoes, rub with oil, salt, and bake until crisp.
- Crisp up chopped bacon in a skillet, transfer to a plate and drain excess fat.
- Let potatoes cool, halve and carefully remove flesh, leaving a border.
- Combine cream cheese, Greek yogurt, cheddar, jalapenos, bacon, salt, and pepper.
- Spoon the mixture back into potato shells, sprinkle with cheddar and bake until golden.
- Top with fresh chives and serve warm. Enjoy with salsa or ranch on the side.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For extra cheesy pull, mix half the cheddar into the filling and reserve the rest for topping.
Nutrition
Calories: 250kcal
Love this recipe?Follow us at @thenandnowspace for more