Jalapeno Popper Potato Skins
A fusion of two classic Game Day foods, these Jalapeno Popper Potato Skins bring crisp, creamy, and spicy to a new level!Yield: 12 potato skins
Servings: 6 people
Calories: 186kcal
Ingredients
- 6 small potatoes (roughly 1 ½ lbs)
- 1 medium jalapeno
- 4 oz cream cheese (⅓ fat is fine), softened to room temperature
- ¼ teaspoon salt
- ⅛ teaspoon onion powder
- ⅓ c cheddar cheese, shredded
Instructions
- Preheat your oven to 400F. Wash the potatoes, prick them with a fork, and place them on the wire rack in your oven. Roast the potatoes for 40-45 minutes, until a fork can be easily inserted into the center of the largest potato. Remove the potatoes from the oven and let cool slightly.
- While the potatoes are cooling, slice 12 slices of the jalapeno. Set the slices aside. (We will use them to top the skins later.) Dice the remaining jalapeno.
- Mix 1 tablespoon diced jalapeno with the cream cheese, salt, and onion powder. Mix well with a fork. Set aside.
- Once the potatoes are cool enough to handle, cut them in half, lengthwise. Scoop out a little of the inner potato flesh, leaving ¼ inch around the edges to create a ‘boat’.
- Preheat your oven’s broiler to high.
- Fill each potato skin with 2 teaspoon of the jalapeno cream cheese. Sprinkle each with a little cheddar cheese and top with a jalapeno slice.
- Place the filled skins on an aluminum foil-lined baking sheet and broil on high, roughly 6 inches from the heating element, for 2-3 minutes, until the filling is bubbly and golden.
- Remove from the broiler and serve immediately.
Nutrition
Calories: 186kcal | Carbohydrates: 28.2g | Protein: 5.7g | Fat: 5.9g | Saturated Fat: 3.5g | Cholesterol: 19mg | Sodium: 232mg | Fiber: 4.2g | Sugar: 3.3g