Oh Jalapeno Poppers. Where do I even begin with these. To me, they represent some of the best snack food. They are spicy, savory, cheesy…what more is there to love? I had found (and have since made a gazillion times) this fantastic dip recipe on Annie’s Eats. This was the inspiration for my creation of the twice baked potato.The beauty of this recipe is that it’s easily adjusted. You can add more/less ingredients depending on the size potato you use. Toss some extra love aka cheese in there to make them just a touch more indulgent. Want some additional crunch? Bulk up on those Panko breadcrumbs. This makes a fun side dish or even a nice lunch if you are looking for something different. This was the perfect edition to our Super Bowl spread and definitely something I plan to make again. You can adjust how spicy the dish is by adding more/less of the jalapeno peppers. I tend to like the heat but not over the top spice. Alternately, you can chop/dice the jalapeno so you’re not biting into a full wheel of spiciness.
- 3 Russet Potatoes scrubbed clean
- Canola Oil to coat potatoes
- 4 oz Cream Cheese softened
- 1/3 cup mayonnaise
- 1/4 cup chopped green chilies canned, drained
- 1/4 cup (or to taste) jalapeno peppers canned, drained
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Mexican style cheese
- 2 tbsp. Panko breadcrumbs
- 1 tbsp. Parmesan cheese grated
- cooking spray
- Preheat the over to 400 degrees F.
- Place the potatoes on a baking sheet. Rub them with oil. You can also sprinkle them with a bit of salt if you would like. Bake for 1 hour or until they are cooked through. To check doneness, pierce with a fork. If it pierces easily, you can remove them from the oven.
- While the potatoes are cooking, you can prepare the jalapeno popper mix. With a wooden spoon, combine the cream cheese, mayonnaise, chilies, jalapeno peppers and shredded cheeses in a bowl.
- Once the potatoes are cooked through, remove from the oven and let cool. Reduce heat to 350 degrees F. Once cooled to the touch, cut the potatoes in half and remove the inside with a spoon, leaving enough to support the potato.
- Add the potato to the jalapeno popper mix and combine thoroughly. Add mixture back into the potato skins. Top with panko breadcrumbs and Parmesan cheese. Spray each top with a bit of cooking spray.
- Return sheet pan to the over and cook for 15 to 20 minutes. Until heated through.
Original Concept from me. Jalapeno mixture recipe from Annies Eats.