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Loaded Potatoes garnished with sour cream and chives with chicken tenders and salad in the background
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5 from 7 votes

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!!
Prep Time15 mins
Cook Time1 hr 25 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American
Servings: 4 potatoes
Calories: 939kcal
Cost: £2 / $2.50


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


  • 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.



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.


Calories: 939kcal | Carbohydrates: 67.81g | Protein: 43.59g | Fat: 54.4g | Saturated Fat: 25.239g | Polyunsaturated Fat: 4.151g | Monounsaturated Fat: 19.143g | Trans Fat: 0.443g | Cholesterol: 150mg | Sodium: 1137mg | Potassium: 2111mg | Fiber: 7.2g | Sugar: 5.09g | Vitamin A: 2250IU | Vitamin C: 41.3mg | Calcium: 350mg | Iron: 4.7mg