Jalapeno Bacon Stuffed Potatoes

$4.82 recipe / $0.80 serving

A few months ago I had made some Broccoli Cheddar Stuffed Potatoes, most of which ended up in the freezer. I can’t even tell you how awesome it is to be able to reach into your freezer, grab a scrumptious stuffed potato, throw it in the microwave and be done with it. These little spuds are a meal in and of themselves and could not be more handy. When I’ve got a couple more days to go till pay day and my fridge is empty, I have the safety net of the frozen stuffed potato waiting to satiate me! Anyway, it was time to make some more and the new flavor I decided on was Jalapeno, Bacon and Cheddar. YUM.

Jalapeno Bacon Stuffed Potatoes

Jalapeno Bacon Cheddar Stuffed Potato

Jalapeno Bacon Stuffed Potatoes
 
Prep time
Cook time
Total time
 
Total Cost: $4.82
Cost Per Serving: $0.80
Serves: 6
Ingredients
  • 3 medium to large russet potatoes $2.17
  • 1 cup cheddar cheese $0.94
  • 6 oz. applewood smoked bacon $1.10
  • 3 small jalapenos $0.11
  • 2 Tbsp butter $0.26
  • ½ cup milk $0.19
  • 1 Tbsp fresh cracked pepper $0.05
  • to taste salt and pepper nada
Instructions
  1. Preheat your oven to 400 degrees. Wash the potatoes well and prick with a fork (I do this along the line where I will be cutting them in half later so as not to weaken the skin “shell”). Bake the potatoes for approximately 1 hr. You can check them at 45 minutes, they should be slightly soft when squeezed.
  2. While the potatoes are cooking, cut the bacon into “bit” sized pieces and cook in a skillet over medium/high heat until they are crispy. Spoon them out of the grease and drain on folded up paper towels. Set the bacon aside.
  3. Slice the jalapenos down the center and scoop out the spine and seeds. If you like it extra extra hot, leave some seeds in. Chop the remaining jalapeno pieces into small bits and set aside.
  4. When the potatoes are done cooking, remove them from the oven and turn the oven down to 350 degrees. Let them cool for ten minutes or so and carefully slice them in half length wise. Using a sharp spoon, scoop out the flesh of the potatoes into a bowl leaving some still attached to the skin to give it support.
  5. Add the butter, milk, salt and pepper to the scooped out potato flesh and mash it up good until it is light and fluffy. Stir in the bacon pieces, jalapenos and ⅔ cup cheddar cheese.
  6. Refill the potato shells with the mashed mixture. Top each with a little bit more cheddar (about ⅓ cup total). Place the stuffed potatoes on a baking sheet and bake in the oven until the cheese has melted and browned slightly (about 30 minutes).

Step by Step Photos

Bacon BitsSTEP 3: Slice the jalapenos down the center and scoop out the spine and seeds. If you like it extra extra hot, leave some seeds in. Chop the remaining jalapeno pieces into small bits and set aside.

Scooped JalapenosSTEP 4: When the potatoes are done cooking, remove them from the oven and turn the oven down to 350 degrees. Let them cool for ten minutes or so and carefully slice them in half length wise. Using a sharp spoon, scoop out the flesh of the potatoes into a bowl leaving some still attached to the skin to give it support.

Scooped Out Potato SkinsSTEP 5: Add the butter, milk, salt and pepper to the scooped out potato flesh and mash it up good until it is light and fluffy. Stir in the bacon pieces, jalapenos and 2/3 cup cheddar cheese.

Mashed PotatoesStuffed Potato FillingSTEP 5: Refill the potato shells with the mashed mixture. Top each with a little bit more cheddar (about 1/3 cup total). Place the stuffed potatoes on a baking sheet and bake in the oven until the cheese has melted and browned slightly (about 30 minutes).

NOTE: Use as much or as little jalapeno as you like. My three peppers were very small and the mixture was still extremely spicy. Another option would be to use pickled jalapenos which tend to be slightly less spicy (and you may have some left over from your Pork and Pineapple Burritos).

Six ounces of bacon is about half of a regular sized package. You can freeze the unused portion and keep it handy for making more bacon bits or cook off all of it and freeze the unused cooked bacon bits!

If you are going to freeze your potatoes, refrigerate them first and then once they have chilled wrap them tightly in foil or plastic wrap, place them in a zipper freezer bag and date and label them. Frozen potatoes are also great to bring for lunch because they will stay cool (and safe) for hours until you are ready to reheat and eat! Bon apetite! …I had to, it rhymed.

11 Comments

  1. Just made these to freeze for my lunches. Frozen lunches are my lifesaver! This is so versatile. The flavor possibilities are endless! I just made some substitutions to use up some of my food on hand. My two flavors were: #1 cheddar, jalepeno, cilantro, chives. #2 broccoli, spinach, parmesean. Thanks so much for all the great ideas!

  2. boiling the potatoes first until they’re a bit soft (~15-20 min on medium heat) before baking them in oven will allow for crisper peel/shell, softer inner part..
    microwaving milk+butter+potato core 3-5 minutes will give a texture that is much easier to mash, and better mix-up.
    I added 2 tsp paprika to the mix (and substituted bacon for pastrami), and used fresh frozen ground chili peppers (green, red, yellow).
    Thanks Beth :)

  3. Melanie ;-) says:

    Jalapeno bacon cheesy stuffed potatoes of awesomeness!!

    I think the name needed some new embellishment.

    Side dish to the sriracha chicken strips, since if you wanna do up some spicy these two were a great pair.

    Easy to assemble, though my oven broke in the middle of roasting the potatoes. the element arced :-( so these took twice as long since I could only use the top element, ahhh well. Still mashed up like a dream and the skin may have gotten extra crispy due to the more direct heat of the top element, nom!

    Had two largish jalapenos and it was just this nice heat, nothing that made you scream for water, but you definitely knew they were in there.

    Thanks again Beth!

  4. when i am cooking i usually add bacon because the taste is really delicious. Actually the bacon for the breakfast is really good i enjoyed a lot. Although the ingredients of the meals be simply if you chose the right ones,the taste will be wonderful.

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  5. wow! …if anyone else finds their potatoes not soft enough to mash after scooping them out of the shell, you can put the bowl of potato “innards” into the microwave until they are soft. I’ve had to do that before. And, actually, I think I’ve seen recipes that microwave whole potatoes instead of baking them in the oven. I think you just have to make sure to prick the skins well so they don’t explode.

  6. Tried this. I had big potatoes and an hours was not enough to soften them up. I broke my roommates potato masher.

  7. Thanks for another great recipe! I used some potatoes that I found at the Super Wal-Mart (Steakhouse Baker brand – $2 for 4 pretty big potatoes) and turkey bacon instead of regular. Tried using a can of chiles that were on sale at Shaw’s instead of jalapenos but they didn’t seem to lend as much flavor as I wanted. Still quite excellent though!

  8. Love this! I just made these with two huge jalapenos, bahahaha. It almost made it look like I needed more potato, but for me it was perfectly spicy…and now I have a bunch more to freeze for whenever I want more!

  9. These sound delicious! I have all the ingredients at home and I think I may try them out for dinner! I don’t have fresh jalapenos, but I do have some in my fridge in a jar…may try those out!

  10. Hey!
    I made this but instead I mixed this recipe with your broccoli cheddar potatoes, so with Broccoli, bacon, and cheddar :D they are AMAZING! I went to get one out of the freezer but my Boyfriend ate them all! Love this site :D

  11. Simple and delicious!

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