Chef John’s Jalapeño Popper Potato Skins

Turn two of your favorite classic appetizers into one incredible party snack to share! Learn how to make Chef John’s jalapeño popper potato skins that take the flavor from a jalapeño popper and dish it up in a crispy, savory potato skin boat. Top them off with sour cream and chives and enjoy!

Chef John’s Jalapeño Popper Potato Skins

We’re going to take these two iconic sports bar appetizer menu items and we’re going to put them together to make jalapeno popper potato skins. To get started, once our very clean potatoes have been pricricked, we will drizzle over a generous amount of vegetable oil and we’ll give these a quick massage. Transfer those onto a foil line baking sheet. Transfer those into the center of a 400°ree oven for about an hour or so. And once we’ve determined they’ve cooked long enough, we will simply let those sit. We have other things to do. Prep our jalapeno peppers. All right, we’re going to want some nice thickly cut rings. We’ll want to remove the seeds. We’ll use extra peppers and we’ll cut the outside flesh away from the seeds and membrane in the middle. And then we’ll simply cut those pieces into strips and then turn it and slice them into a dice. If I’m making a jalapeno pepper, you better believe there’s going to be some bacon involved. So, I’m going to take four strips that have been cooked nice and crisp and I’m going to slice those into like quarterinch pieces. Our potatoes should now be the perfect temperature to cut and scoop. Place those back onto our sheet pan and take some vegetable oil and brush it all the way around the outside. We can go ahead and mix up some room temp cream cheese, diced jalapeno, some grated cheddar cheese. I do like to sprinkle each one of those with a little bit of salt. We will add one nice big spoonful to each. Go ahead and take our chopped up bacon. Three jalapeno rings. Top these with the rest of our cheese. These are now ready to pop into the center of a 475 degree oven for about 25 to 30 minutes. and place on some sour cream and chives to serve with