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Featuring loaded baked potato jalapeno poppers

Loaded Baked Potato Jalapeno Poppers

You won’t be able to stop eating these Loaded Baked Potato Jalapeno Poppers, packed with creamy mashed potatoes, cheese, scallions, and bacon. This combination is a surprising bite for everyone, a perfect combination of textures and flavors.

  • Total Time: 1 hour 30 minutes
  • Yield: Serves about 6-8 1x

Ingredients

Scale
  • 4–5 medium russet potatoes
  • 8 large jalapenos
  • 8 ounces of cream cheese, room temp
  • 1/2 cup cheddar cheese
  • 2 teaspoons Signature Sweet & Smoky Rub
  • 3 scallions, sliced thin
  • Fresh ground black pepper to taste
  • 1/2 cup Smoked Bacon Crumbles (see notes)

Instructions

  1. Bake the potatoes. Wash the potatoes and poke a few holes in each one with a fork. Bake them at 400°F in the oven for an hour, or until they are tender to the touch. Allow them to cook slightly before slicing.
  2. Prepare the jalapenos. Wearing gloves, slice each jalapeno from top to bottom, trying to make each half as even as possible. Use a spoon to scoop out the seeds and any excess membrane. Set aside.
  3. Slice each potato in half and scoop out the flesh. Add the scooped potatoes to a bowl with the cream cheese, cheddar cheese, scallions, and seasonings. Mix/mash everything to your preferred consistency. Add about 2/3 of the bacon crumbles and fold them in.
  4. Spoon in the loaded baked potato mixture into each jalapeno, smoothing out the top. Press in some additional bacon crumbles that were set aside. Do this for all of the remaining jalapeno halves.
  5. Preheat your smoker or oven to 325°F. Cook the poppers on a wire rack with a baking sheet, which prevents them from wobbling around the grill grates and saves time with transferring. Cook for about 25-30 minutes, until the jalapenos have started to darken and the cheesy potato filling is melty.
  6. Serve immediately when ready.

Notes

  • The cream cheese will mix best if it’s about room temp, or at least sitting out of the fridge for an hour.
  • Use a metal teaspoon to scoop out the jalapeno seeds easily. 
  • Bacon crumbles can be made by cooking bacon until crispy and then chopping it into pieces. Also see our recommended recipe for Smoked Bacon Crumbles, a huge boost to flavor!

  • Make Ahead Instructions

  • The filling can be prepared up to 3 days in advance. Keep the filling sealed in a container in the fridge, separate from the jalapenos.
  • The poppers can be fully assembled 24 hours ahead of time. Add the bacon crumble garnish just before cooking, to prevent it from getting soggy.
  • Author: Brad Prose
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Smoking
  • Cuisine: Appetizer

Keywords: jalapeno poppers, loaded baked potato, loaded jalapeno poppers, smoked jalapeno poppers, appetizers

Find it online: https://www.chilesandsmoke.com/loaded-baked-potato-jalapeno-poppers/

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