Bacon Jalapeño Twice Baked Potatoes: A Spicy, Creamy Delight

There’s something magical about a perfectly baked potato—crispy skin giving way to a fluffy, buttery interior. But when you take that humble spud, load it with smoky bacon, spicy jalapeños, and a blend of melty cheeses, then bake it twice? That’s when it becomes legendary.

I first made these Bacon Jalapeño Twice Baked Potatoes for a game-day gathering, expecting them to be just another side dish. But one bite in, and they stole the show. The crispy-edged cheese, the creamy filling with just the right kick, and the salty crunch of bacon had everyone reaching for seconds—even my notoriously picky nephew, who usually avoids anything “green” or “spicy.” That’s when I knew this recipe was a keeper.

Why You’ll Love This Recipe

• Irresistible texture: Crispy skins, creamy filling, and gooey cheese in every bite.

• Perfect balance of flavors: Smoky bacon, spicy jalapeños, and rich, tangy cheeses.

• Great for crowds: Easy to make ahead and reheat—ideal for parties or weeknight dinners.

• Customizable heat: Adjust the jalapeños to your spice preference.

• Comfort food upgrade: A familiar favorite with a bold, exciting twist.

The Picky Eater Who Couldn’t Resist

My nephew, Jake, is the kind of kid who inspects his food for “suspicious” ingredients. When he saw the green flecks of jalapeño in these potatoes, he hesitated. But after one tentative bite? He devoured two halves and asked if there were more. The magic? The cream cheese and butter mellow out the jalapeño’s heat, while the bacon adds a familiar, comforting crunch. Even the most reluctant eaters become fans.

What Makes It Special

• Russet potatoes: The ultimate baking potato—fluffy inside, crispy outside.

• Cream cheese + butter: Creates an ultra-rich, velvety filling.

• Fresh jalapeños: Adds a bright, spicy kick (remove seeds for milder heat).

• Turkey bacon: Smoky, salty, and leaner than traditional bacon.

• Sharp cheddar + pepper jack: A cheesy duo with depth and a little heat.

Making It Happen

Start by baking your potatoes until they’re tender—rubbing them with olive oil and salt ensures a perfectly crisp skin. Once they’re cool enough to handle, slice them in half and scoop out the fluffy insides, leaving just enough potato to keep the skins sturdy.

In a bowl, mix the scooped potato with melted butter, warm milk, cream cheese, diced jalapeños, and most of the chopped bacon (save some for garnish!). Fold in the shredded cheeses, then season generously with salt and pepper.

Now, the fun part: pile the filling back into the potato skins, top with extra bacon and cheese, and bake again until golden and bubbly. Finish with a dollop of cool sour cream, a sprinkle of green onions, and watch them disappear.

You Must Know

✔ Dry the potatoes well before oiling them—this ensures crispier skins.
✔ Warm the milk before mixing—it blends smoother into the filling.
✔ Use room-temperature cream cheese to avoid lumps.
✔ For extra crispy skins, broil for the last 2–3 minutes (watch closely!).
✔ Make ahead: Assemble up to 2 days in advance, then bake when ready.

Serving Ideas

• Pair with: Grilled steak, roasted chicken, or a simple green salad.

• Drink pairings: Ice-cold beer, a citrusy margarita, or sparkling water with lime.

Make It Different

• Vegetarian? Skip the bacon or use coconut bacon.

• Extra spicy? Add a dash of cayenne or diced serrano peppers.

• Lower-carb? Swap potatoes for baked sweet potatoes.

• Cheese lovers? Try gouda or smoked cheddar for deeper flavor.

Storage & Reheating Tips

• Fridge: Store covered for up to 3 days.

• Freezer: Wrap tightly and freeze for up to 1 month (thaw before reheating).

• Reheat: 350°F for 15–20 minutes, or microwave (though oven is crispier!).

Twice-Baked Success Tips

• Even baking: Choose similarly sized potatoes.

• Creamier filling: Use a hand mixer for fluffier mashed potatoes.

• No splitting: Let potatoes cool slightly before scooping.

Frequently Asked Questions

1. Can I use regular bacon instead of turkey bacon?
Absolutely! Any bacon works—just cook until crispy before chopping.

2. How do I reduce the spiciness?
Remove jalapeño seeds and membranes, or use milder poblano peppers.

3. Can I make these vegan?
Yes! Use plant-based butter, cream cheese, and cheese alternatives.

4. Why twice bake?
The first bake cooks the potato; the second melds flavors and crisps the top.

5. Can I prep these in advance?
Yes! Assemble, refrigerate, and bake when ready (add 5–10 extra minutes).

Bacon Jalapeño Twice Baked Potatoes

Prep Time: 20 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 35 mins
Category: Side Dish | Difficulty: Easy | Cuisine: American
Yield: 6–8 servings

Ingredients

For the Potatoes:

• 3 large russet potatoes (or 5 medium)

• 2 tablespoons olive oil

• Kosher salt

For the Filling:

• ½ cup butter, melted

• ¼ cup milk, warmed

• 8 oz cream cheese, room temperature

• 3 jalapeños, finely diced

• 8 slices cooked turkey bacon, chopped (reserve some for garnish)

• ½ cup shredded sharp cheddar (+ more for topping)

• ½ cup shredded pepper jack (+ more for topping)

• Salt & pepper to taste

For Garnish:

• Sour cream

• Sliced green onions

Instructions

1. Bake the potatoes: Preheat oven to 400°F. Scrub potatoes, poke with a fork, rub with oil, and salt generously. Bake for 1 hour or until fork-tender.

2. Prep filling: Reduce oven to 350°F. Slice potatoes in half, scoop out insides (leave a thin layer), and transfer to a bowl.

3. Mix filling: Add butter, milk, cream cheese, jalapeños, and most of the bacon. Mash until smooth. Stir in cheeses, then season with salt and pepper.

4. Stuff & bake: Fill potato skins, top with reserved bacon and extra cheese. Bake 15 minutes until golden.

5. Garnish & serve: Top with sour cream and green onions. Enjoy!

Notes

• Make ahead: Assemble up to 2 days before baking.

• Tools needed: Baking sheet, mixing bowl, fork or hand mixer.

• Allergy info: Contains dairy.