The ultimate way to eat a twice baked potato are these Southwestern style cheesy, spicy jalapeño potatoes.

The Deets:
This might be a bit controversial, but I truly believe that the best way to eat a potato is baked—especially if it’s twice baked. There’s just something about the crispy skin, fluffy interior, and all the delicious toppings that make it unbeatable. This version is a Southwestern-style, cheesy, spicy jalapeño twice-baked potato that’s packed with flavor and just the right amount of heat. The process starts with baking the potatoes until they’re perfectly tender. Then, the soft, steamy insides are scooped out and mixed with a generous amount of chili pepper cheddar, diced jalapeño, and a little cream cheese for extra richness and creaminess. The mixture is spooned back into the potato skins, creating the perfect vehicle for all that cheesy, spicy goodness.

To finish things off, I top them with crispy bacon bits, more thinly sliced jalapeño for an extra kick, and a final sprinkle of cheese. A quick trip under the broiler transforms them into golden, bubbly perfection, with melty cheese, crispy edges, and just the right amount of spice in every bite. Serve them as a side, snack, or even a full meal—because honestly, they’re that good! If you enjoyed this, check out more recipes here.

• Appetizers

Southwestern twice baked potato

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Ingredients

• ▢ Russet potato
• ▢ Olive oil
• ▢ Salt
• ▢ Pepper
• ▢ 1 tbsp Butter
• ▢ 1 tbsp Diced jalapeño + a few slices for topping
• ▢ 3 tbsp Grated spicy cheddar
• ▢ 1 tbsp Cream Cheese
• ▢ 2 Slices of bacon
• ▢ Chives for topping

Instructions 

• Preheat oven to 425. Coat potato in oil and season with salt and pepper. Using a fork, pierce the potato. Bake in the oven for about an hour or until potato is softened enough to stick through with a fork.
• Meanwhile, add bacon to a skillet. Cook until desired crispiness. Transfer to a paper towel lined plate.
• When potatoes are soft and done, scoop out the middle of the potato, being careful to not break through the bottom of the skin. Bump oven up to broil. 
• Add the potato middles to a bowl with jalapeño, spicy cheddar, cream cheese, and 1 tbsp butter to a bowl and mix until creamy and combined. Add back into the potato. Break bacon into bits and add to potato. Top with sliced of jalapeño. 
• Broil for about 3-5 min or until the potato is browned and bubbly. Top with chopped chives and that’s it! Enjoy! 

Video

Notes

Note: I used a Trader Joes Cheddar with scotch bonnet chili and red peppers