Description
Jalapeno Popper Twice Baked Potatoes are a flavorful twist on classic baked potatoes, stuffed with a creamy mixture of sour cream, cream cheese, cheddar, mozzarella, jalapenos, bacon, and Ranch seasoning. Grilled on a cedar plank for a smoky finish, these potatoes offer a perfect combination of creamy, cheesy, spicy, and smoky flavors that make for an irresistible side dish or appetizer.
Ingredients
Scale
Potatoes
- 6 large baking potatoes
- 1 tablespoon vegetable oil
- 2 teaspoons kosher salt (for coating potatoes)
Filling
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1 ½ cups cheddar cheese, shredded, divided
- 1 cup mozzarella cheese, shredded
- 3 tablespoons Ranch dressing mix or 1-ounce packet store-bought
- 4 medium jalapeno peppers, seeded and diced, divided
- 4 slices bacon, cooked and crumbled, divided
- 2 tablespoons green onion, diced
- 1 teaspoon kosher salt (for filling)
- ½ teaspoon ground black pepper
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F. Rinse and dry each potato thoroughly. Poke each potato several times with a knife to allow steam to escape. Coat each potato evenly with vegetable oil and sprinkle liberally with 2 teaspoons of kosher salt. Place the potatoes directly on the oven rack or a baking sheet and bake for about 1 hour, or until tender when pierced with a fork. Remove from the oven and let cool just enough to handle safely.
- Soak Cedar Plank: While the potatoes bake, soak a large cedar grilling plank in water to prepare it for grilling. This will prevent the wood from burning and impart a subtle smoky flavor to the potatoes.
- Prepare Potato Shells: Lay the cooled potatoes on their sides. Cut a thin slice off the top of each potato. Use a spoon to carefully scoop out the inside flesh, transferring it to a large mixing bowl. Arrange the hollowed-out potato shells on a baking sheet for later use.
- Make Potato Filling: To the bowl with the scooped-out potato, add 1 cup sour cream, 8 ounces softened cream cheese, 1 cup shredded cheddar cheese (reserving ½ cup for topping), 1 cup shredded mozzarella, Ranch dressing mix, diced jalapenos (reserving some for garnish), crumbled bacon (also reserving some for garnish), diced green onion, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Mix thoroughly until well combined and creamy.
- Fill Potatoes and Top: Spoon the prepared filling mixture back into each hollow potato shell. Sprinkle the reserved ½ cup shredded cheddar cheese and the reserved crumbled bacon evenly over the tops of the filled potatoes.
- Preheat Grill and Char Cedar Plank: Preheat your grill for both direct and indirect heat, aiming for an indirect temperature between 350–400°F. Remove the soaked cedar plank from the water and place it over the direct heat side of the grill. Char one side lightly, then flip to char the other side. This process enhances the smoky aroma.
- Grill Potatoes on Cedar Plank: Place the stuffed potatoes onto the cedar plank. Move the plank to the indirect heat side of the grill and close the lid. Bake the potatoes for 15-20 minutes, or until the cheese topping is melted and bubbly.
- Garnish and Serve: Remove the potatoes from the grill, sprinkle the reserved diced jalapenos on top for a fresh kick, and serve immediately to enjoy the creamy, smoky, and spicy flavors at their best.
Notes
- Soaking the cedar plank is essential to prevent it from burning and to enhance the smoky flavor.
- Adjust the amount of jalapeno to control the heat level according to your preference.
- Ensure potatoes are fully cooked and tender before scooping out to get a creamy filling texture.
- You can substitute bacon with a vegetarian bacon alternative for a vegetarian version, but this recipe as is is not vegetarian.
- This recipe works best when grilled on a cedar plank but can be baked entirely in the oven if a grill is not available—bake at 375°F for about 20 minutes after filling.
