Bacon/ Cheese/ Hearty Dinners/ Potato/ Spice

Jalapeño Popper Loaded Potatoes

May 20, 2019

When two worlds collide – Twice Baked Potatoes loaded with a creamy dreamy Jalapeño Popper filling. Food comas have never been more delicious!

And by delicious I mean if you’re on a diet or any sort of health kick, exist browser now. This will hurt your waistline in ways unimaginable. Everyone else, follow me. You’re in for a treat.

overhead shot of loaded potato fresh out the oven

Loaded Baked Potatoes

It wasn’t too long ago I uploaded my Mini Twice Baked Potatoes, but ‘not too long’ is simply too long. I needed to go bigger.

Welcome to the stage – Jalapeño Popper Loaded Baked Potatoes.

I know, I know. I’m drooling too.

Before we get into the details, let me give you a quick run-down of how easy these are to make.

How to make Loaded Potatoes

  1. Cover potato in a drizzle of olive oil and a good pinch of salt and pepper. Bake until golden.
  2. Slice off the top, then scoop out most of the middle.
  3. Combine in a bowl with your fillings.
  4. Mix until smooth.
  5. Place back in the potato skins, top with any remaining ingredients and bake again.

How to make loaded potatoes - 5 step by step photos

Jalapeño Popper Stuffed Potatoes

When it comes to the filling, jalapeño popper was a no brainer. Mainly because I’m addicted to jalapeños, but also because cream cheese, jalapeños, cheese and bacon tend to go horrendously well with potato.

Can you use jarred Jalapeños?

Unfortunately pickled/jarred jalapeños are not suitable for this recipe. The vinegar/brine soaks into the potato and gives an odd taste once they’re cooked. Fresh jalapeños all the way!

How much Jalapeño to use?

From experience, jalapeños differ a lot in their spice levels, so it’s always a tricky one. After testing this several times I found 2-3 jalapeños hit to sweet spot of not too spicy, not too mild. However work to preference and reduce/increase as necessary.

Twice Baked Potatoes fresh out the oven. Focus on one, 3 blurred in the background

Alright, spuds are baked, let’s talk toppings. Because all that filling simply ain’t enough 🤣

Loaded Potato Toppings

  • Extra Bacon
  • Extra Cheddar
  • Extra jalapeño
  • Sour Cream
  • Fresh Chives

This time around I served it with chicken tenders and a leafy salad. But realistically this bad boy is good to go by itself. VERY filling.

And there we have it! Your food coma ready and waiting.

Let’s tuck into the recipe shall we?

Loaded Potatoes garnished with sour cream and chives with chicken tenders and salad in the background

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How to make Jalapeño Popper Loaded Potatoes (Full Recipe & Video)

Loaded Potatoes garnished with sour cream and chives with chicken tenders and salad in the background

Jalapeño Popper Loaded Potatoes

When two worlds collide - Twice Baked Potatoes loaded with a creamy dreamy Jalapeño Popper filling. Food comas have never been more delicious!
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 939

Ingredients

  • 4 large Baking Potatoes, stabbed a few times with a fork
  • 9oz / 250g Streaky Bacon, cooked & chopped
  • 5.3oz / 150g Cheddar, grated
  • 5.3oz / 150g Cream Cheese
  • 3 fresh Jalapeños, deseeded & finely diced (see notes)
  • 2 tbsp Butter
  • 1/2 tsp Garlic Powder
  • Salt & Black Pepper
  • Olive Oil
  • Sour Cream, to serve
  • Fresh Chives, to serve

Instructions

  • Coat potatoes in a drizzle of olive oil and a good pinch of salt and pepper. Place in the oven at 356f/180c for 60-70mins, or until deep golden and fork tender.
  • Once cool enough to handle, slice off the top (3/4 of the way up) and scoop out most of the centre, leaving a thin wall to keep the potato sturdy.
  • Combine the filling with cream cheese, garlic powder, butter, a good pinch of salt and pepper (to taste) and most of your cheddar, bacon & jalapeños (save some to top).
  • Evenly divide the filling among your potato skins, then top with your remaining cheddar, bacon and jalapeños. Place back in the oven at 430f/220c for 15mins or until the cheese turns nice and crispy.
  • Serve with a dollop of sour cream and a sprinkle of chives.

Quick 1 min demo!

Notes

a) Fresh Jalapeños -  Jarred/pickled Jalapeños are NOT suitable for this recipe. I have tried and the brine soaks into the potato and gives an odd taste at the end. 
 
b) Spice level - it's really difficult to predict how spicy a jalapeño is going to be, in my experience they differ quite drastically. I've tested this recipe a few times and found 2-3 (deseeded) jalapeños hits the sweet spot. Not too spicy, not too mild. However please feel free to adjust as necessary i.e increase/decrease amount of jalapeño to preference.
 
c) Calories - without sour cream

Nutrition

Nutrition Facts
Jalapeño Popper Loaded Potatoes
Amount Per Serving
Calories 939 Calories from Fat 490
% Daily Value*
Fat 54.4g84%
Saturated Fat 25.239g126%
Trans Fat 0.443g
Polyunsaturated Fat 4.151g
Monounsaturated Fat 19.143g
Cholesterol 150mg50%
Sodium 1137mg47%
Potassium 2111mg60%
Carbohydrates 67.81g23%
Fiber 7.2g29%
Sugar 5.09g6%
Protein 43.59g87%
Vitamin A 2250IU45%
Vitamin C 41.3mg50%
Calcium 350mg35%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

After more jalapeño popper recipes? Check out my Crispy Baked Jalapeño Poppers

Crispy Baked Jalapeño Poppers fresh out the oven

If you loved these loaded baked potatoes then be sure to Pin them for later! Already made them or got a burning question? Give me a shout in the comments and pick up your free ecookbook on the way!

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12 Comments

  • Reply
    Carly
    June 14, 2019 at 6:47 am


    Very delicious! I added chopped onions to the mix, and only had cheddar jack cheese but still sooo good. I also cooked the potatoes in the Instant Pot.

    • Reply
      Chris Collins
      June 15, 2019 at 11:28 am

      So glad you liked them Carly! Will have to try with some chopped up onion 🙂

  • Reply
    Sara Welch
    May 20, 2019 at 11:29 pm


    These were absolutely mouth watering; my whole family loved them and my kids don’t usually like potatoes!

    • Reply
      Chris
      May 21, 2019 at 9:30 am

      So glad they went down well!

  • Reply
    Geoffrey at Spoonabilities
    May 20, 2019 at 11:11 pm

    Two of my favorite things. Never heard of this combo before, but I definitely want some now.

    • Reply
      Chris
      May 21, 2019 at 9:30 am

      You should definitely try it! 🙂

  • Reply
    Emily
    May 20, 2019 at 11:08 pm


    I love this jalapeno popper/ loaded potato mash-up. You always have the most original recipes!

    • Reply
      Chris
      May 21, 2019 at 9:28 am

      Two of the best things right!? Thank you!

  • Reply
    Noelle
    May 20, 2019 at 10:59 pm


    Two of my favorite recipes combined! Love this idea, thank you!

    • Reply
      Chris
      May 21, 2019 at 9:28 am

      Thanks Noelle! 🙂

  • Reply
    Luci
    May 20, 2019 at 10:12 pm


    This looks like a really amazing recipe. Combining two classic appetizers, genius.

    • Reply
      Chris
      May 21, 2019 at 9:28 am

      Thanks Luci! 🙂

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