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American·Appetizer

Jalapeño-Popper Potato Skins

A mashup of two legendary sports bar appetizers, these potato skins are hollowed out, oiled for maximum crispness, and stuffed with a creamy, spicy jalapeño popper filling before being topped with crispy bacon and even more cheese.

Prep

20m

Cook

90m

Total

110m

Serves

6

Method

  1. 01

    Preheat oven to 400°F (200°C). Prick scrubbed potatoes all over with a small knife to vent moisture. Drizzle with vegetable oil and massage to coat evenly. Place on a foil-lined baking sheet and roast for about 1 hour, or until tender. Let cool until they can be handled.

    Step 1
    Watch · 0:13
  2. 02

    Prepare the jalapeños by cutting 36 thick rings from the widest part of the peppers; remove seeds using a pastry cutter or spoon. Dice the remaining pepper flesh to yield about 1/3 to 1/2 cup. Chop the pre-cooked crispy bacon into small pieces.

    Step 2
    Watch · 1:35
  3. 03

    Cut each potato in half lengthwise along the wider, flatter side. Use a spoon to scoop out the centers, leaving about an 1/8-inch wall of potato inside the skin. Brush the outside of the skins with vegetable oil and arrange them back on the baking sheet.

    Step 3
    Watch · 3:00
  4. 04

    In a mixing bowl, combine the room-temperature cream cheese, the diced jalapeños, and about half of the shredded cheddar cheese. Mix until smooth and well incorporated.

    Step 4
    Watch · 4:18
  5. 05

    Lightly salt the inside of each potato skin. Distribute the cream cheese mixture evenly among the shells, pressing it down and slightly up the sides. Top each with the chopped bacon, three jalapeño rings, and a final modest scattering of the remaining cheddar cheese.

    Step 5
    Watch · 4:51
  6. 06

    Increase oven temperature to 475°F (245°C). Bake the assembled skins for 25 to 30 minutes, or until the cheese is bubbling and the edges of the potato skins are browned and crispy.

    Step 6
    Watch · 6:02
  7. 07

    Allow the skins to rest for a few minutes. Serve warm with dollops of sour cream and a garnish of fresh chives.

    Step 7
    Watch · 6:30

From Chef John

  • “An underseasoned potato is an evil potato.”
  • “Around the outside, around the outside, around the outside.”
  • “You guys are, after all, the Miss Things of your jalapeño rings.”