Cheesy jalapeño popper potato skins
Cheesy jalapeño popper potato skins are a fantastic, easy appetizer or snack and will be the talk of your next party, guaranteed.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
for the filling
- 1 cup plain cream cheese
- 10 strips approximately 250g streaky bacon, chopped and fried until crisp
- 1-2 jalapenos seeds removed (optional) and finely chopped
- 1 cup grated cheddar cheese
- juice of 1/2 lemon
- salt & pepper to taste
for the topping
- 1 cup grated mozzarella cheese
Pre-heat the oven to 200°c.
Halve the baked potatoes and scoop out the flesh (use this to make the fluffiest mash).
Drizzle the potato skins with olive oil then place on a baking sheet and bake for 10-15 minutes until crisp and golden.
In a bowl, combine all the filling ingredients (reserve some of the bacon to sprinkle on top).
Fill the potato skins with the filling then sprinkle with the reserved bacon and mozzarella cheese.
Place the potato skins on a baking sheet then place in the oven.
Bake the potato skins for 10 minutes until the cheese has melted and the filling is hot throughout.
remove from the oven and serve.
Calories: 187kcal | Carbohydrates: 13g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 274mg | Potassium: 446mg | Fiber: 2g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 15.1mg | Calcium: 197mg | Iron: 3mg