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Jalapeno Popper Potato Skins

Author: Lisa Longley


  • 6 potatoes
  • 3 TBSP cream cheese
  • 24 pickled jalapeño slices
  • 3/4 cup shredded Mexican cheese
  • 6 slices of bacon cooked, crumbled


  • Bake your potatoes for about an hour at 400 degrees or until they are fork tender.
  • Once cool enough to handle, slice them in half and scoop out most of the insides, leaving about a 1/4 inch of potato in the skin. Spray each side of the potato skin with cooking spray and bake for another 10 minutes at 400 degrees.
  • Smear a small amount of cream cheese in the bottom of each potato skin. Top with crumbled bacon, two jalapeño slices, and 1 TBSP of cheese. Bake for an additional 5 minutes until the cheese is melted. Serve immediately.