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crispy golden loaded jalapeño popper potato skins, topped with scallions, served with sour cream and chilli sauce.
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Jalapeño Popper Potato Skins 

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. 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Side Dish
Cuisine: American, British, Fusion
Diet: Vegetarian
Servings: 8 potato skins
Calories: 190kcal
Author: Sonia

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

  1. Use fresh potatoes: Use medium-sized potatoes that bake evenly and ensure potatoes are not bruised or damaged.
  2. Save the scooped potato: Use it for mashed potatoes, soups, or casseroles later.
  3. Gloves: wear food-safe gloves when dicing the jalapeños to keep your hands protected.

Nutrition

Calories: 190kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 109mg | Potassium: 482mg | Fiber: 2g | Vitamin A: 345IU | Vitamin C: 25mg | Calcium: 77mg | Folate: 21µg | Iron: 1mg | Zinc: 1mg