These jalapeño popper potato skins combine crispy potato skins with a creamy, cheesy, and spicy jalapeño popper filling. You will love this mouth-watering vegetarian snack, perfect as a party snack, appetizer or wholesome dish.
Enjoy with more wholesome recipes including our flavorful sweet potato wedges, cheesy mushroom poppers and air fryer eggplant pizzas!
If you are a fan of crispy jalapeño poppers and love wholesome foods, you will love these jalapeño popper potato skins!
Imagine combining the deliciousness of jalapeño poppers and crispy potato skins in an incredible new treat! This recipe is made with a flavorful cream cheese and jalapeño mixture, similar to the filling in our crispy vegetarian jalapeño poppers recipe.
Whether you are looking for something wholesome and satisfying to serve this season, or to delight in some mouth-watering recipes – this is for you!
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Why You’ll Love This Recipe
- Mouth-watering: These are loaded with flavor - the combination of cheese and jalapeños are perfectly paired with crispy potato skins for a mouth-watering dish!
- Wholesome, fun and satisfying: these loaded potato skins are fun to whip up for any occasion, including parties, gatherings, celebrations or a weeknight dinner!
- Easy and quick: Simple ingredients, quick prep, and minimal effort.
- Gluten-Free: this recipe is also naturally gluten-free. Be sure to double check the packaging of ingredients to ensure no gluten cross-contamination.
Ingredients You'll Need
- Potatoes: these are thoroughly washed, dried and cooked/boiled before assembling and grilling to perfection.
- Cheese mix: this is made with cream cheese and shredded cheddar cheese.
- Mozzarella cheese: shredded mozzarella cheese is used to garnish each potato skin.
- Butter and olive oil: Brushed over the skins for crispiness. Use salted butter for extra flavor.
- Jalapeños: fresh red and/or green peppers, finely chopped. Remove seeds before chopping to make less spicy.
- Spring onions: optional, for a fresh, flavorful garnish.
See recipe card for a full quantities.
Substitutions and Variations
- Dips: replace sour cream with your preferred dip of choice including Greek yogurt for extra protein or tomato ketchup for tanginess.
- Vegetable Twist: Mix in finely chopped bell peppers for added texture and taste.
- Twice baked potatoes: if preferred, cook potatoes in the oven before baking again for twice baked potatoes and extra crispiness and fluffiness.
How to Make Jalapeño Popper Potato Skins
Step 1: Prepare the potatoes. Rinse the potatoes thoroughly. Boil them in a pan of water until tender or cook them in the microwave. Microwave Method: Pierce each potato with a fork and microwave for 10-15 minutes (or 3-5 minutes per potato), until soft.
Step 2: Make the filling. In a bowl, mix cream cheese, shredded cheddar cheese, and chopped jalapeños, until smooth.
Step 3: Make butter-oil mixture. Mix melted butter, olive oil, and a pinch of salt in a bowl.
Step 4: Slice the cooked potatoes in half lengthwise. Scoop out some of the potato from the centre, leaving a thin border around the edge. Save the scooped-out potato for another use. Brush the inside and outside of each potato skin with the mixture.
Step 5: Fill and garnish. Fill each potato skin with the jalapeño cream cheese mixture. Top with shredded mozzarella and a sprinkle of spring onions.
Step 6: Bake to perfection. Brush with a little extra butter-oil mixture for extra crispiness. Bake in the air fryer or oven, until golden and crispy. Air Fryer: 180°C (350°F) for 5-7 minutes until the cheese melts and the skins turn crispy. Oven: 180°C (350°F) for 10-12 minutes until golden and bubbly. Serve fresh with sour cream and enjoy!
Tips for the Best Jalapeño Popper Potato Skins
- Use fresh potatoes: Use medium-sized potatoes that bake evenly and ensure potatoes are not bruised or damaged.
- Save the scooped potato: Use it for mashed potatoes, soups or casseroles later.
- Gloves: wear food-safe gloves when dicing the jalapeños to keep your hands protected.
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Serving Tips
Serve with sour cream, guacamole (smashed avocado dip) or your favorite chilli sauce.
Pair with other classics like our air fryer sweet potato nachos or garlic breaded mushrooms!
For a hearty and wholesome meal, serve with our vegetable lasagna recipe, caramelized Brussels sprouts recipe and roasted butternut squash soup recipe.
Recipe FAQs
Yes! Prepare the potato skins and filling in advance. Assemble just before baking for best results.
The spice level can be adjusted based on your preference. Remove the jalapeño seeds for mild heat or leave them in for extra spice.
Pair with sour cream, ranch dressing, or a creamy avocado dip for a delicious balance of flavors.
Suggested Appetizer Recipes
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Jalapeño Popper Potato Skins
Ingredients
- 4 medium potatoes boiled
- ½ cup cream cheese
- ½ cup cheddar cheese shredded
- Handful mozzarella cheese shredded
- 1-2 tablespoon salted butter
- 1-2 tablespoon olive oil
- Pinch salt
- 2 jalapeño peppers red and/or green, finely chopped
- 1-2 spring onions/green onions chopped, optional
- Optional - sour cream (for serving)
Instructions
- Rinse the potatoes thoroughly. Boil until tender or microwave. To microwave: Pierce each potato with a fork and microwave for 10-15 minutes (or 3-5 minutes per potato) until soft.
- In a bowl, combine cream cheese, shredded cheddar cheese, and chopped jalapeños. Mix until smooth.
- In a separate bowl, mix melted butter, olive oil, and a pinch of salt.
- Slice the cooked potatoes in half lengthwise.
- Scoop out some of the potato from the centre, leaving a thin border around the edge. Brush the inside and outside of each potato skin with the butter-oil mixture.
- Fill each potato skin with the jalapeño cream cheese mixture.
- Top with shredded mozzarella and a sprinkle of spring onions.
- Brush with a little extra butter-oil mixture for added crispiness.
- Bake in the air fryer or oven. Air Fryer: bake at 180°C (350°F) for 5-7 minutes, until cheese melts and skins turn crispy. Oven: bake at 180°C (350°F) for 10-12 minutes, until golden and bubbly.
- Serve fresh with sour cream and enjoy!
Notes
- Use fresh potatoes: Use medium-sized potatoes that bake evenly and ensure potatoes are not bruised or damaged.
- Save the scooped potato: Use it for mashed potatoes, soups, or casseroles later.
- Gloves: wear food-safe gloves when dicing the jalapeños to keep your hands protected.
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