Comida Kraft
Recipe Box

Twice Baked Jalapeño Pepper Potatoes

Prep Time
Total Time

12 servings

These potatoes are twice baked for the best flavor, and filled with a jalapeño popper filling: fresh jalapeños, bacon, sour cream and cheese. Yum!

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What You Need

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Make It

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  • Wash and pierce the skins of the baking potatoes.
  • Bake at 350°F for 45 minutes to an hour, or until a knife easily slides to the center of the potatoes. Remove the seeds and veins from one jalapeno. Leave the seeds and veins in the second one to give your potatoes some jalapeno popper heat. This is actually fairly mild, so you could leave seeds and veins in both peppers, if you like your dishes a little hotter.
  • Mince the jalapeno. Chop the bacon.
  • Slice baked potatoes in half, lengthwise, and scoop the potato pulp out into a mixing bowl. You can leave a thin layer of potato in the skins to help them be more sturdy and stable. Place the empty skins on a baking sheet and set aside.
  • Add the sour cream, cream cheese and butter to the potato pulp in the mixing bowl and mash until all ingredients are combined and the potatoes are light and fluffy.
  • Add the Cheddar and Parmesan cheese, bacon and jalapeño. Stir to combine with, and evenly distribute through, the mashed potato mixture.
  • Spoon the filling back into the potato skin "shells." Fill them generously. They will mound above the rim of the skin.
  • Sprinkle each potato with 1 Tablespoon Panko bread crumbs.
  • Arrange the filled potato skins on an ungreased cookie sheet and bake at 350°F for about 30 minutes, until the cheeses have melted, the filling is hot and the Panko crumbs have browned on top.


  • 12 servings

Nutritional Information

Serving Size 12 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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