I have a problem. It’s called “Jalapeño popper addiction”. I can not get enough. I want to eat them everyday and in every possible way. How can you say no to cheesy, spicy, bacon-y goodness? And where I can, I like to shove jalapeño poppers into other recipes to make them even more awesome. Enter: jalapeño popper potato skins! Crispy potato skins? Cheese, oozy filling? Bacon??? Let’s face it, we’re talking food dreams galore here. It also helps that this is such a simple recipe and that it’s guaranteed to impress. Not only is it the perfect snack to serve with drinks (if you can share), it’s also great served at room temperature which means its a perfect lunchbox filler (simply omit the chilies if you’re serving to kids). I seriously suggest adding all these ingredients to your shopping list because you really, really need these in your life.
How to make potato skins?
Rub potatoes with olive oil and season with salt then bake until they are cooked through. Halve and scoop out the cooked potato flesh (perfect for mashed potatoes). Drizzle the potato skins with olive oil and bake for another 10 minutes until crisp. Fill with filling of your choice and bake until filling is hot throughout.
How do I make crispy potato skins?
By baking the potato skins before filling them, you can ensure the potato skins are crisp and golden.
Can potato skins be made ahead of time?
Absolutely. You can either prep the potato skins ahead of time and just fill and bake off before serving or you can finish the potato skins completely and just re-heat in a hot oven before serving.
Potato recipes:
