Twice Baked Jalapeno Popper Potatoes are stuffed full of bacon, cream cheese, cheddar cheese, and jalapenos. Crispy on the outside and wonderfully creamy and rich on the inside. So spicy and good!

Makes a great side dish and they are filling enough to be a main dish when served with a salad with Creamy Italian Dressing or Creamy Balsamic Dressing.

Ingredients Needed For Twice Baked Jalapeno Popper Potatoes

4 Large Baking Potatoes (russett potatoes)

8 ounces Cream Cheese– you want it softened so that it mixes in easily.

Sour Cream

Salt, Pepper, and Garlic Powder– potatoes need lots and lots of seasoning to not taste bland.

Jalapeno Peppers– finely diced. Use 2 for a little heat or 3 to 4 for lots of heat.
Bacon– use as much or as little bacon as you like. I think about 6 slices is just the right amount.

Shredded Sharp Cheddar Cheese– you can replace half a cup of the cheddar cheese with Parmesan cheese if you like.

Green Onions– adds nice color and flavor.

Scoop out the insides of the potato halves.

How To Make Twice Baked Jalapeno Popper Potatoes

Bake the potatoes. (First Bake) Rub the potatoes with olive oil and sprinkle with salt. Bake until soft (until a fork easily pierces them.)

Let cool until cool enough to handle. Then scoop out the pulp into a bowl with the cream cheese, sour cream, salt and pepper. Use an electric mixer to mix until smooth or a potato masher to mash unt...