“Twice-Baked Potato” Jalapeños

If you were on the lookout for the yummiest two-bite appetizer, one that nobody can resist, you’ve found your golden ticket. Twice-Baked Potato Jalapeños are a little app we came up with to please those aforementioned meat-and-potatoes eaters (see last week’s Grilled Steak Salad with Blue Cheese Vinaigrette and Marinated Tomatoes here). 

Every once in a while, we find a recipe that makes everyone happy. Creamy, cheesy mashed potatoes with bacon(!) stuffed inside just-spicy-enough jalapeños with more cheese sprinkled and melted on top? Who wouldn’t love that?

“Twice-Baked Potato” Jalapeños are a delicious, two-bite appetizer everyone will love. (Photo: Andria Dilling)

“Twice-Baked Potato” Jalapeños

12 fresh jalapeños
1 large russet potato
2 tablespoons whole milk
2 tablespoons sour cream
1 tablespoon unsalted butter
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
6 slices bacon, cooked and crumbled
1 tablespoon minced chives
¼ cup shredded cheddar cheese

Preheat the oven to 350 degrees. Slice the jalapeños lengthwise. Use a spoon to scoop out the seeds and white pith. Place the jalapeño halves, cut side up, on a baking sheet. 

Bring a medium pot of salted water to a boil. Meanwhile, peel the potato and cut it into 1-inch cubes. When the water is boiling, carefully add the potatoes. Cook for 20 to 25 minutes, until the potatoes are soft. Drain them in a colander.

Place the warm potatoes in a large bowl along with the milk, sour cream, butter, salt, and pepper. Use a fork to mash everything together. Stir in the bacon and chives. Use a spoon to divide the mashed potatoes among the jalapeño slices, mounding the potatoes inside the jalapeño shells. Sprinkle with the cheddar cheese, and bake for 25 to 30 minutes, until the jalapeños are soft and the cheese is browned and melty.