My Debut Cookbook 'Comfy' Is Out Now. ORDER HERE!
Bacon/ Cheese/ Hearty Dinners/ Potato/ Spice

Jalapeño Popper Loaded Potatoes

May 20, 2019 (Last Updated: May 21, 2020) by Chris Collins

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

The ULTIMATE Loaded Potatoes

If there was an edible symbol that best illustrated my blog, it would 100% be a loaded potato. They’re big, hearty, outrageously delicious, cheesy, bacon loaded and quite frankly stuffed with enough carbs ‘n’ calories to get you through the week. Hi, and welcome to Don’t Go Bacon My Heart 🤣

Loaded potatoes are great for a couple of different reasons:

  • Easy to make – Zero cooking ability needed to whip up a loaded spud (promise).
  • Versatile – Stuff with whatever fillings you fancy.
  • Filling – If you’re not waddling on the floor after polishing off one of these you’re a better person than me!

A lot of loaded potato recipes actually slice the potatoes in half, to make two ‘boat like’ loaded potatoes. Here I actually keep them whole to make one monster of a spud. Before we get into the filling, let’s see just how easy they are to make:

How to make Loaded Potatoes (quick summary)

  1. Coat 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 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. Alongside those fillings I chuck in some butter and garlic powder too, just for good measure.

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.

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!

What Cheese to use?

Alongside the cream cheese, I use cheddar cheese. Usually a strong mature cheddar, just for an extra punch of flavour.

What toppings to add?

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

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

Can I prep these in advance?

These are so great to prep ahead of time. Just make up until placing in the oven, then tightly cover and pop in the fridge or freezer. If freezing then thaw in fridge and continue with recipe.

Can I make these ahead of time?

They won’t come out quite as crispy the second time around, but you can completely cook these, store in the fridge or freezer then reheat in the oven. Just make sure they’re completely cool before covering and storing, or they’ll be soggy on the other end!

What to serve with these?

These are super filling by themselves. However, if you’re after a side here I serve them with a leafy salad and some chicken tenders (baked or fried!)

-> If you’re after another delicious Jalapeño popper recipe then check out my Crispy Baked Jalapeño Poppers!

For more similar recipes check out these beauties too:

Alrighty, let’s tuck into the full recipe for these Jalapeño Popper Potatoes shall we?!

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

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 7 votes
Print Pin Rate
Servings (click & slide): 4 potatoes
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Calories per serving: 939kcal
Cost per serving: £2 / $2.50


  • Large Baking Tray
  • Large Mix Bowl & Spatula
  • Cheese Grater
  • Pan (for frying bacon)
  • Sharp Knife & Chopping Board (for chives)

Ingredients (check list):

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


  • Stab the potatoes a few times all around. Coat 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.
  • In a large mixing bowl, combine the potato 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!


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) Prep Ahead - You can absolute prep these ahead of time. Just make up until just before putting in the oven, tightly cover and pop in the fridge for 2-3 days (longer at your discretion). I recommend then adding another 10mins onto cooking time if placing in the oven straight from the fridge. You can also FREEZE these once prepped, just tightly cover and pop in the freezer for up to 1 month. Thaw in the fridge and follow the above instructions.
d) Make Ahead - You can also fully make these ahead of time. Just  allow to completely cool, then tightly cover and pop in the fridge for 2-3 days (longer at your discretion). I recommend then popping back in the oven at 180C/356F until heated right through, then either flick on the grill and broil the tops or whack up the heat to 220C/430F (if they're not too browned already). You can also FREEZE once made, just completely cool, cool and store in the fridge (1 month), thaw in the fridge and follow above instructions.
e) Calories - per potato without sour cream.

Your Private Notes:


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
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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!





Leave a Reply

Recipe Rating


  • Reply
    September 21, 2023 at 5:31 am

    My wife loves potatoes period wether fried baked etc ….we had this 2 nights in a row except this time my final topping was blue cheese crumbles and omg I have never liked twice baked potatoes like these.

    • Reply
      Chris Collins
      September 21, 2023 at 11:11 am

      So great to hear this went down well, Donald! Bet the blue cheese crumbles were amazing! C.

  • Reply
    October 23, 2020 at 7:55 am

    5 stars
    Thank you so much for this easy and very successful receipt. I did as well chicken breasts with mozzarella baked. They were awesome. Both of the receipts were easy for me. But the taste of the potato is unbelievable. I am Russian originally , but lived in Turkey for 10 years. My kids are half Turkish. They said it’s better then ‘kumpir’- Turkish national street food, potato , very famous and delicious. You know, Turkish cuisine is world famous for it’s beautiful taste.
    So, my kids are spoiled foodies who have been to best restaurants all over the world and grew up in Mediterranean country where food is so delicious .
    They told me yesterday it was the best dinner in their lives. I almost cried. And it’s all thanks to you!!! They even said, mum . It’s better then N…sret (world famous steakhouse opened by a Turkish guy, their fav restaurant) “you should open your own restaurant!”, they added
    I will continue cooking your receipts, thank you! You are the best

    • Reply
      Chris Collins
      October 25, 2020 at 10:40 am

      This is such a lovely comment, Darya! I’m so happy to hear the recipe went down well – thank you so much for popping back and sharing your thoughts. Glad to to hear you’ll stick around and try some more

  • Reply
    June 2, 2020 at 3:29 pm

    5 stars
    These potatoes are amazing, family is requesting them for tonight

    • Reply
      Chris Collins
      June 2, 2020 at 6:20 pm

      Awesome! That’s great to hear, Lynn 🙂

  • Reply
    Kelli B.
    January 1, 2020 at 3:37 pm

    Looking forward to trying this, wondering what it will pair well with. Suggestions?

  • Reply
    June 14, 2019 at 6:47 am

    5 stars
    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

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

    • Reply
      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
      May 21, 2019 at 9:30 am

      You should definitely try it! 🙂

  • Reply
    May 20, 2019 at 11:08 pm

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

    • Reply
      May 21, 2019 at 9:28 am

      Two of the best things right!? Thank you!

  • Reply
    May 20, 2019 at 10:59 pm

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

    • Reply
      May 21, 2019 at 9:28 am

      Thanks Noelle! 🙂

  • Reply
    May 20, 2019 at 10:12 pm

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

    • Reply
      May 21, 2019 at 9:28 am

      Thanks Luci! 🙂