These Jalapeño Popper Potato Skins are a cheesy potato appetizer made with crispy baked potato skins, cream cheese, cheddar cheese, fresh jalapeños, and crispy bacon pieces.

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If you’re hosting game day, planning a family movie night, or bringing a dish to a potluck, these potato skins are a great option. They have all the bold flavors of classic jalapeño poppers, but they’re tucked inside crispy potato shells.

For more jalapeño popper recipes, you’ll find more recipes here!

How to Make Jalapeño Popper Potato Skins

Ingredients you’ll need for this recipe

4 small potatoes, scrubbed
2 tbsp olive oil
1-2 tsp salt
4 oz cream cheese
½ cup cheddar cheese, shredded
3 fresh jalapenos, 2 diced, 1 sliced
1 tsp garlic powder
2-3 tbsp bacon pieces

Jalapeno Popper Potato Skins Process Ingredients

Step-by-Step Guide

1. Preheat the oven to 400 degrees.

2. Chop 2 jalapenos and slice 1 jalapeno. Remove the seeds before chopping if you want them less spicy.

Jalapeno Popper Potato Skins Process Photo

3. Rinse and scrub the potatoes and dry as best you can with a towel.

4. Poke holes all over the potatoes with a fork, then brush with olive oil and sprinkle with salt.

5. Put the potatoes right on the oven rack to bake for 35-45 minutes, until tender.

6. Take them out of the oven and allow to cool for 15-20 minutes before handling.

7. Cut the potatoes in half lengthwise and use a small spoon to remove the center of the inside of the potato; leave about ⅛-¼ inch around the edges and the bottom. Put the insides of the potatoes into a small bowl.

8. Line a small baking sheet with aluminum foil and put the potatoes cut side down onto it, brush with olive oil and return to the oven to bake for 8 minutes.

9. Flip the potatoes right side up, then bake for an additional 8 minutes.

10. To the bowl of potato insides, add the cream cheese, cheddar cheese, diced jalapenos and garlic powder. Mix well with a fork.

11.Remove the potatoes from the oven and fill with the mixture, then top with bacon pieces and bake for an additional 5 minutes.

12. Remove from the oven, top with a sliced jalapeno and serve.

Serve & Enjoy!

Important Recipe Notes

Choose potatoes that are similar in size so they bake evenly and finish cooking at the same time.
Let the potatoes cool before handling. This makes them much easier to cut and scoop without falling apart.
Leave a thin layer of potato inside the skin (about ⅛ to ¼ inch). This helps the skins stay sturdy after they’re filled.
For extra crispy potato skins, don’t skip brushing them with olive oil before the second bake.
Remove the jalapeño seeds and membranes if you prefer a milder flavor. Leave some in if you like more heat.
Soften the cream cheese before mixing the filling so it blends smoothly with the potatoes and cheddar cheese.
Don’t overfill the potato skins. A generous amount is great, but overfilling can cause the cheese to spill over while baking.
Add toppings after baking if desired. A dollop of sour cream, sliced green onions, or extra bacon pieces make these potato skins even more flavorful.
Serve them warm. They’re at their crispiest and cheesiest right out of the oven.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back the crispy texture.

Prep Time:15

Cook Time:1

Cooling Time:20

Total Time:1 35

Ingredients

4 small potatoes scrubbed
2 tbsp olive oil
1-2 tsp salt
4 oz cream cheese
½ cup cheddar cheese shredded
3 fresh jalapenos 2 diced, 1 sliced
1 tsp garlic powder
2-3 tbsp bacon pieces

Instructions

Preheat the oven to 400 degrees.
Chop 2 jalapenos and slice 1 jalapeno. Remove the seeds before chopping if you want them less spicy.
Rinse and scrub the potatoes and dry as best you can with a towel.
Poke holes all over the potatoes with a fork, then brush with olive oil and sprinkle with salt.
Put the potatoes right on the oven rack to bake for 35-45 minutes, until tender.
Take them out of the oven and allow to cool for 15-20 minutes before handling.
Cut the potatoes in half lengthwise and use a small spoon to remove the center of the inside of the potato; leave about ⅛-¼ inch around the edges and the bottom. Put the insides of the potatoes into a small bowl.
Line a small baking sheet with aluminum foil and put the potatoes cut side down onto it, brush with olive oil and return to the oven to bake for 8 minutes.
Flip the potatoes right side up, then bake for an additional 8 minutes.
To the bowl of potato insides, add the cream cheese, cheddar cheese, diced jalapenos and garlic powder. Mix well with a fork.
Remove the potatoes from the oven and fill with the mixture, then top with bacon pieces and bake for an additional 5 minutes.
Remove from the oven, top with a sliced jalapeno and serve.