Baked Cheddar Jalapeño Potato Skins

If you're in search of a tantalizing appetizer or snack that will elevate your culinary game, look no further than Baked Cheddar Jalapeño Potato Skins. This dish harmoniously blends creamy, cheesy, and spicy flavors, making it a beloved choice for many occasions. Whether you're hosting a lively game day gathering, throwing an unforgettable party, or simply enjoying a cozy family night at home, these potato skins are guaranteed to impress and satisfy.

Elevate your snack game with these delicious Baked Cheddar Jalapeño Potato Skins! This easy recipe combines crispy russet potatoes with a creamy, cheesy filling featuring sharp cheddar, cream cheese, and vibrant jalapeños. Perfect for gatherings or cozy nights in, these spicy treats are customizable and can be paired with your favorite dipping sauces. From the first bite to the last, enjoy the indulgent flavors and satisfying crunch that make this dish a must-try. Get ready to impress your guests with a fun and flavorful appetizer!

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Ingredients

4 large russet potatoes

2 tbsp olive oil

1 tsp sea salt

1 tsp black pepper

1 cup sharp cheddar cheese, shredded

½ cup cream cheese, softened

2-3 jalapeños, finely chopped (remove seeds for less heat)

¼ cup green onions, chopped

1 tsp garlic powder

½ tsp smoked paprika

¼ cup sour cream (for serving)

Fresh cilantro, chopped (for garnish)

Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

Prepare the Potatoes: Wash the russet potatoes thoroughly under running water. Pat them dry with a kitchen towel. Prick each potato several times with a fork to prevent them from bursting while baking.

Bake the Potatoes: Rub each potato with olive oil, then sprinkle with sea salt and black pepper. Place them directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until tender when pierced with a fork.

Scoop and Season: Once the potatoes are baked, remove them from the oven and let them cool for a few minutes until manageable. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving about ¼ inch of potato to maintain structure.

Mix the Filling: In a mixing bowl, combine the scooped potato flesh, shredded cheddar cheese, cream cheese, chopped jalapeños, green onions, garlic powder, and smoked paprika. Mix until well combined.

Stuff the Potatoes: Carefully spoon the cheesy jalapeño mixture back into the hollowed potato skins, pressing down gently to pack the filling.

Final Bake: Arrange the stuffed potato skins on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Serve and Garnish: Once baked to perfection, remove the potato skins from the oven. Drizzle with sour cream and sprinkle with fresh cilantro for garnish. Serve hot and enjoy the cheesy, spicy goodness!

Prep Time, Total Time, Servings, in one line with bar separated

20 minutes | 1 hour 30 minutes | 8 servings