Baked potatoes stuffed with cream cheese, spicy jalapeños, crispy bacon, and cheddar cheese.
Prep Time: 20 mins | Cook Time: 1 hour 15 mins | Servings: 4 | Difficulty: Easy
Ingredients
- 4 large russet potatoes, washed
- 1 pkg (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 3 fresh jalapeños, seeded and finely diced
- Salt, pepper, garlic powder
Step-by-Step Instructions
- Rub potatoes with oil and salt. Bake at 400°F (200°C) for 1 hour until tender.
- Slice top third off each potato. Scoop out flesh into a bowl, leaving 1/4-inch shell.
- Mash potato flesh with cream cheese, sour cream, cheddar, bacon, diced jalapeños, and seasonings.
- Spoon filling back into potato shells.
- Top with extra cheddar and jalapeño slices. Bake for 15 minutes until cheese melts.
Chef’s Tips & Variations
Leave seeds in the jalapeños if you prefer extra heat!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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