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Jalapeño Popper Twice-Baked Potatoes
Jalapeño Popper Twice-Baked Potatoes
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Prep Time:
20 minutes
Total Time:
1 hour 40 minutes
Spicy jalapeño and savory bacon elevate classic twice-baked potatoes.
Ingredients:
  • 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
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices bacon, crisply cooked, crumbled
  • 1 jalapeño chile, roasted, seeded and finely chopped
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 jalapeño chile, cut in thin rings
Instructions:
  • Preheat oven to a toasty 400°F. Give those potatoes a gentle scrub, leaving the nutritious skin intact. Use a fork to make some steam vents in the potatoes, ensuring they bake perfectly.
  • Bake for 1 hour or until easily pierced with a fork. Allow to cool for a bit.
  • Once the potatoes have cooled down a bit, halve them lengthwise. Scoop out the insides of each half into a medium bowl, keeping a thin layer of potato on the shell. Set the shells aside. Mash the potatoes using a potato masher or electric mixer on low speed until smooth. Mix in cream cheese, butter, 2 tablespoons of milk, salt, and pepper until the mixture is light and fluffy. If necessary, add more milk. Fold in the bacon, chopped chile, and 1/2 cup of cheese.
  • Stuff the potato shells with the tasty mashed potato mixture, place them on an ungreased baking sheet, and generously sprinkle them with the remaining 1/2 cup of cheese. Lastly, beautifully arrange a few chile rings on top of each half for an extra kick of flavor.
  • Bake for 20 minutes or until the cheese is gooey and the potatoes are piping hot.

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