Bacon Jalapeño Potato Skins make the ultimate party appetizer! Crispy baked potato skins are filled with melted cheddar cheese and topped with spicy jalapeños and smoky crumbled bacon.
I have a half dozen of these tucked away in my freezer right now and I cannot wait to bake them up and faceplant!
Most people have responsible goals like, “read 50 books this year” or “run 5 miles without stopping.” While I’d like to achieve both at some point, I’m really more concerned with my goal of “EAT ALL THE POTATO SKINS!”
Priorities. I have them.
So! This recipe! They are indeed freezer friendly (helloooo make-ahead party snacks!) and are pretty simple to make if you can muster enough patience to wait the one hour bake time it takes to get the spuds for these little beauties started.
Hour schmour. Just set a timer, vacate the kitchen, and catch up on your latest Netflix conquest. Or you could do something responsible like laundry or dishes, but we all know how I feel about responsibility!
Any other domestic failures out there? Let’s be friends! I’ll make us potato skins and we can drink wine and ignore the mountain of unfolded laundry on my couch currently.
Bacon Jalapeño Potato Skins
I think it goes without saying that these sassy spuds are pretty darn delicious, but I’ll say it anyway!
Your face needs these crispity crunchity baked potato skins.
Have at it!
Bacon Jalapeño Potato Skins
Bacon Jalapeño Potato Skins make the ultimate party appetizer! Crispy baked potato skins are filled with melted cheddar cheese and topped with spicy jalapeños and smoky crumbled bacon.
Ingredients
- 7 small russet potatoes see notes
- 1 TBSP olive oil or as needed
- 1/4 tsp kosher salt to taste
- 4 oz grated cheddar cheese
- 2 jalapeño peppers
- 3 slices bacon chopped + cooked til crispy
- 1/8-1/4 cup chopped green onion
- sour cream for topping/dunking
Instructions
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Preheat oven to 400 degrees F.
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Wash and scrub your potatoes, and pierce each a few times with a fork or knife.
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Pat dry, then rub each spud with a little olive oil.
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Place on a baking sheet and bake for 60 minutes, until tender inside.
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Allow potatoes to cool a bit, then slice each in half and scoop out the centers into a bowl. Save that fluffy goodness for some cheater mashed potatoes or another tasty recipe!
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Switch oven to BROIL on HIGH.
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Brush some olive oil on each side of the potatoes. Place potatoes skin side up on your baking sheet and sprinkle with a pinch of salt.Broil for 2-3 minutes, then flip (skin-side down) and broil for another 2-3 minutes until golden crispy.
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Use oven mits to safely remove tray from oven and switch OFF.
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Top potato skins with grated cheddar cheese, sliced jalapeño peppers, and crumbled cooked bacon.
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Return to oven until melty (just a few minutes!), top with chopped green onion, then dive in with a sour cream for dunking. Enjoy!
FREEZER INSTRUCTIONS
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After toppings are added to the potato skins, allow to cool completey. Freeze on a parchment lined plate or baking sheet until fully frozen.
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Once frozen, transfer the frozen skins to a baggie or airtight container.
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When you’re ready to make them, Place frozen skin in a 400 F preheated oven and bake for 10-20 minutes or until the skins are cripsy and the cheese has melted.
Recipe Notes
I typically pick up a bag of russet potatoes for appetizers since they’re much smaller than the a la carte bin-o-potatoes.
Love pickled peppers? Feel free to use pickled jalapeños in place of fresh if you prefer!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras, swaps, and sour cream added, and enjoy!
hungry for more?
Keep the potato skin party going with a batch of my tasty Loaded Spinach Artichoke Potato Skins and/or Healthy Mediterranean Potato Skins. Both are out of this world addictive!
Or feel free to skip the spuds and make my easy cheesy Jalapeño Cream Cheese Stuffed Mushrooms! We make them on repeat all year long for parties and potlucks galore.
Debbie Hennessy
Do you only get 5 star reviews?
Jenn
Nope! It varies recipe to recipe and person to person – we all have different palates.
Love Keil
This looks super appetizing! Thank you for sharing!
Shadi Hasanzadenemati
Love how simple and easy this recipe is! I’ll be making it again!
Jenn
Yay!!! So happy to hear it!
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