Bacon Jalapeño Twice Baked Potatoes
Creamy, cheesy mashed potatoes baked in crispy potato skin jackets and topped with all the best fixings—Twice Baked Potatoes are the ultimate comfort food side!
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These Twice-Baked Potatoes are the epitome of belly-filling, comfort food. You can’t go wrong with crispy potato shells filled with creamy, cheesy, buttery mashed potatoes that are topped with all your favorites. They’re like Potato Skins, but even more decadent and irresistible.
Why Should I Make These Potatoes
They are so filling and a familiar dish that the whole family enjoys. They can be the star of the meal, like these Broccoli Cheese Potatoes, or a delicious side dish to my Oven Baked Ribs.
They’re the perfect side dish to any protein, especially a big steak or a rack of ribs.
You can prep these in advance and save time later by baking them right before serving them. I like to make mine with jalapeños, but you can easily drop them.
Let's Gather the Ingredients
- Potatoes: I think large russet potatoes work the best, especially with their crispy skin and fluffy potato flesh once cooked
- Olive oil: Avocado oil or vegetable oil will also work
- Dairy: melted butter and warm milk, room temperature softened cream cheese, shredded sharp cheddar and pepper jack, and sour cream.
- Jalapenos: finely diced. Can be omitted if you don’t want the heat
- Chopped bacon: I like to use a thick-cut smoked bacon.
- Salt, black pepper, and green onions
How To Make These Twice-Baked Potatoes
- Step 1: Prep potatoes by scrubbing them clean and poking holes with a fork before placing them on an aluminum foil lined baking sheet. Rub the prepped potatoes with olive oil and generously salt the oiled jackets with salt generously. Pop them in the oven for their first bake until fork tender.
- Step 2: Remove hot potatoes from the oven. Handle carefully, cut potatoes lengthwise with a sharp knife.
- Step 3: Scoop out the flesh of the baked potatoes and toss in a large mixing bowl. Add butter, milk, cream cheese, jalapenos, and crispy bacon bits to the mixing bowl. Mix together. I like to use a potato masher to mix the filling of this twice-baked potatoes recipe.
- Step 4: Once mixed, transfer the mixture back into the potato jackets and bake for a second time. Garnish with fresh chives and enjoy!
Recipe Tips
- I feel russet potatoes are the best potatoes for this recipe with their study exterior. You can try other options if desired.
- When scooping out the flesh, I like to leave a thin layer of the fluffy center to help the potato skin jacket. You don’t want them to collapse when you’re trying to put the potato mixture back into.
- Don’t overmix the filling (to me, that’s the best part) or you’ll end up with potato soup for the filling.
- You can add other herbs and spices to the mixture or garnish with them. Garlic powder would be good to add to the potato mixture. Fresh herbs like parsley or dill would be nice for garnishing.
- The best way to store these is in a single layer in an airtight container for up to 3 days. Keep it in the fridge. Or you can wrap tightly with plastic wrap and aluminum foil before placing in the fridge.
- The best way to reheat leftovers is by using the oven. Pop them in the oven and bake at 350F until heated through again. You can use the microwave but a microwave may not heat the potatoes up evenly.
- Want to change up the cheese? Cheddar is classic, but try gouda, mozzarella, shredded Colby Jack cheese, or a blend for more flavor.
Recipe Faq's
Yes, this twice-baked potato recipe is perfect for meal prepping. You can bake them the first time, then prep the filling and assemble them before appropriately storing them in the fridge for up to 2 days. Pop them in the oven for the final bake just before serving.
Absolutely. The next time you make this great recipe, make an extra batch or two to freeze for later. I would recommend you freeze after stuffing (before the second bake), then thaw in the fridge and bake as usual later. Be sure to wrap with plastic and foil before placing in a freezer-safe bag or container.
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Bacon Jalapeno Twice Baked Potatoes
Ingredients
- 3 large russet potatoes or 5 medium
- 2 tablespoons olive oil
- 1/2 cup butter melted
- 1/4 cup milk warm
- 8 oz cream cheese at room temperature
- 3 jalapenos finely diced
- 8 pieces cooked bacon chopped
- 1/2 cup shredded sharp cheddar plus more for garnish
- 1/2 cup shredded pepper jack plus more for garnish
- Kosher salt/pepper
- sour cream
- green onions
Instructions
- Preheat oven to 400 degrees
- Scrub potatoes clean and then poke each potato with a fork several times, and place on a baking sheet. Rub the olive oil on the potatoes and salt generously with kosher salt. Bake 1 hour or until fork-tender.
- Remove potatoes from oven and reduce heat to 350 degrees
- When the potatoes are fully cooked, slice each potato in half, scoop out the inside, and place it into a bowl. Add butter, milk, cream cheese, jalapenos, and bacon ( leave some out for garnish) and mix together until combined. Mix in cheddar and pepper jack cheese. Salt and pepper to taste.
- Add the potato mixture back into the potato skins, add diced bacon on top and sprinkle with some additional cheese. Place bake into the oven for 15 minutes to let the cheese melt.
- Top with sour cream, bacon, and green onions...Enjoy!
Loved this recipe. Also added about1/4 cup of Ranch dressing for even more flavour.
Line 4 of the directions 🙂
I'm confused. It says it needs 1/4 cup of milk but nowhere in the recipe does it say when to add it? I'm gonna guess it's for the mixture?