These bite-size jalapeño popper potato skins are one of our favorite handheld appetizers for game days. The potatoes are baked to crispy perfection on the outside with a creamy, cheesy filling that’s topped with salty bacon, fresh green onions… and more cheese! This crowd pleaser snack bakes in 45 minutes and steals the show every time! 

When we think of game day snacks, the go-to option tends to be chips and dip. While we love a good dip, we wanted to create another way to serve potatoes during football season and beyond. 

Jalapeño popper potato skins are easy to grab and eat, with a crispy skin and a fluffy filling that’s loaded with two creamy, melty cheeses, a touch of heat, and a crispy bacon finish. 

Jalapeño popper potato skins are sponsored by Wada Farms. 

You’ll love this appetizer because the oven does most of the work for you. Just mix the filling, add it to the baby potato skins, and serve. 

At The Produce Moms, we love serving produce in new ways that keep your family coming back for seconds. This potato skin appetizer is like a convenient, all in one, chips and dip combo — crunchy and creamy in every bite.  

Before we get started, let’s make sure you have all the ingredients. And remember to check out more kid-friendly potato recipes for your next watch party at the end of the blog.

Ingredients

You’ll only need 8 ingredients to make jalapeño popper potato skins. Most of them are in the produce and dairy aisles. If you need to make a quick grocery run, we’ve separated them into categories to make it a little easier to quickly find what you need.

Potatoes

We always think of potatoes when it’s game day… or any day really! We used Wada Farms Smalls® Artisan Mini Potatoes for their small size to create a perfect bite. They cook quicker in the oven and create an easy-to-eat, bite-size jalapeño popper appetizer that’s ideal for entertaining. Look for the red or gold packaging. We used gold potatoes but feel free to use the red ones for extra color.

Related: How To Store Potatoes and Sweet Potatoes

Dairy 

This is where the good stuff comes in. Be sure to have sharp cheddar cheese, cream cheese, and sour cream for garnish. This is how we get that creamy dip-like center without having to make a separate dip. The crispy outside pairs perfectly with the rich filling – seriously, it’s heavenly.

Toppings

You’ll need jalapeños (some for the filling, too!), bacon, and green onions to top off your potato skins. The salty bacon, peppery green onions, and fresh jalapeño add layers of flavor with a variety of textures that cut through the richness of the filling for a balanced potato bite. 

How to Make Jalapeño Popper Potato Skins

Now, it’s time to get these babies in the oven! Just a little mixing, scooping, and baking, and you’ll be ready to serve these in 45 minutes. Let’s do it!

Step 1: Prep and bake the potatoes. 

While the oven preheats to 400℉, poke each potato 2-3 times with a fork. This releases the steam while the potatoes bake for a fluffier center that you can use later. Then, add the potatoes to a large bowl and toss with olive oil, and salt and pepper until coated. 

Then, evenly spread the potatoes in a single layer on a parchment-lined baking sheet. Bake the whole potatoes for 30 minutes, until soft enough to poke with a fork and the skins are slightly crispy.  

Step 2: Make the potato skin filling.

While the potato skins bake, use a spatula to combine 4 oz. of cheddar cheese, cream cheese, diced jalapeño, crumbled bacon, sliced green onions, salt, and pepper in a small bowl. Set it aside until you’re ready to fill the potato skins.

Step 3: Scoop and broil the potatoes.

Let the potatoes cool until you can comfortably work with them by hand. Use a knife to cut the potatoes in half and scoop out the flesh with a ½ teaspoon measuring spoon or melon baller. Try to leave ¼-½ inch of flesh so the potatoes are sturdy enough to hold the filling after they bake. 

Next, brush the scooped side of the potatoes with olive oil, sprinkle with salt and pepper, and broil for 1-2 minutes. Then flip and repeat on the other side — olive oil, salt and pepper, and broil.

Step 4: Fill and garnish the potato skins.

Use a tablespoon to easily transfer the filling into each potato skin. If you have a cookie scoop, feel free to use it for easier cleanup. Top each potato skin with the remaining 2 oz. of shredded cheddar cheese and bacon, and bake for 6-8 minutes. This is a fun part to have your kids help you; just be sure they don’t eat all the filling while they fill the potatoes. 

When the jalapeño popper potatoes are done baking, garnish them with sliced jalapeño, green onion, and a small dollop of sour cream. Then, serve! 

Not sure what to do with the leftover scooped potato flesh? Try our easy Potato Candy, a mini batch of Mashed Potatoes, or savory Irish Potato Pancakes. 

Now that you’re ready to dig into your potato skins, let’s talk about where our crispy mini potatoes come from…

Why We Love Wada Farms

We’ve partnered with Wada Farms because of their passion for growing the best, most nutritious foods since 1943. What started as an American Dream has turned into one of America’s largest grower-shippers of fresh potatoes, onions, and sweet potatoes. 

We trust them for their safely grown, high-quality potatoes — all that’s left is to turn them into jalapeño popper potato skins that your kids will love. Be sure to look for the Smalls® Artisan Mini Potatoes in the produce aisle when selecting your baby potatoes!

Related: Celebrate with Wada Farms: 80 Years of Sustainably Grown Potatoes

More Potato Recipes You’ll Love

• Zingy Buffalo Chicken and Crispy Potatoes – another great game day snack
• Cheese Au Gratin Potatoes – made with a thick and creamy cheese sauce
• Loaded Potato Skins – a classic game day snack
• How to Make Irish Pub Nachos – swap the chips for potatoes 
• Parmesan Oven Roasted Potatoes – coated in crispy parmesan and dunked in Homemade Ranch