Bacon Jalapeño Twice Baked potatoes are delicious, creamy, and cheesy. Always a huge crowd pleaser!
These Bacon jalapeño twice-baked potatoes are pure heaven! Whether they're baked, mashed, or my Loaded Potato Skins they are always the ultimate comfort food.
They were the star at our last big family dinner, and I loved that I was able to make them the day before. Then just throw them in the oven to get hot and bubbly. They can be the star of the meal or a delicious side dish to my Oven Baked Ribs.
How to make Bacon Jalapeno Twice Baked Potatoes
- Wash potatoes
- Generously poke potatoes with a fork
- Rub olive oil over them and sprinkle with salt and pepper. Bake or microwave until tender.
- Let cool slightly, using a sharp knife slice potatoes in half.
- Using a spoon hollow out potatoes and place them in a bowl
- Add filling ingredients and mix (I use a potato masher) until combined.
- Scoop the filling back into the hollowed-out potatoes. Place on a baking sheet and top with cheese.
- Bake until cheese is melted and potatoes are heated through.
- Top with sour cream and green onions.
We love potatoes every which way in our family, but these are some of my favorites. These little treasures are filled with all my favorite ingredients. Bacon, jalapeños, and cheese.
What to serve with Bacon Jalapeno Twice Baked Potatoes
- Grilled Tri-Tip with Peppers and Onions
- Spicy Teriyaki Grilled Steak Kebabs
- Oven-Baked Spicy Teriyaki Chicken Wings
- Easy Oven Baked BBQ Ribs
- Grilled Skirt Steak with Chimichurri
- Teriyaki Chicken
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Bacon Jalapeno Twice Baked Potatoes
Bacon Jalapeño Twice Baked potatoes are delicious, creamy and cheesy. Always a huge crowd pleaser!
- 3 large russet potatoes
- 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
- 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!
Serving Size6 Servings
Amount Per Serving Calories 653Total Fat 49gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 19gCholesterol 124mgSodium 806mgCarbohydrates 36gFiber 4gSugar 4gProtein 19g
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?