I never met a baked potato I didn’t like. It started as a kid, going to a steakhouse with my parents. Ordering a loaded baked potato was like a right of passage. As important as the steak, the potato was always something I remembered. Now, I make all sorts of variations on the classic, like these cedar plank jalapeno popper twice baked potatoes. Yep, saying them is a mouthful. And yep, I devoured mine by the mouthful too. Packed with all sorts of great flavor, a great kick, and creamy potato goodness, these potatoes give classic bakers a run for their money.
If you’re afraid of the spiciness from the jalapeno, you can omit them and still have fantastic potatoes. But, I have found that cooked jalapenos tend to be less spicy, adding a wonderful pepper flavor without a lot of heat. You can substitute poblano but you’re going to have a hard time explaining your cedar plank poblano popper twice baked potatoes!
Also try my cedar planked Hasselback potatoes.
Cedar Plank Jalapeno Popper Twice Baked Potatoes
For the potatoes
- 6 large baking potatoes
- 1 tablespoon vegetable oil
- 2 teaspoons kosher salt might need a bit more
For the filling
- 1 cup sour cream
- 8 ounces cream cheese softened
- 1 1/2 cups cheddar cheese shredded , divided
- 1 cup mozzarella cheese shredded
- 3 tablespoons dry ranch seasoning mix 1 1/2 (1 ounce) packets of store-bought seasoning
- 4 medium jalapeno peppers seeded, diced, divided
- 4 slices bacon cooked, crumbled, divided
- 2 tablespoons green onion diced
- 1 teaspoon kosher salt
- 1/2 teaspoons freshly ground black pepper
- Preheat oven to 400 F. Rinse and dry the potatoes. Poke each several times with a knife. Pour a little oil on each potato and coat on all sides. Sprinkle liberally with the salt.
- Cook potatoes for 1 hour or until tender. Remove and let cool enough to handle.
- Lay the potatoes on their sides. Cut a slice off the top of the potato.
- Using a spoon, carve out the center of the potatoes, transferring the potato insides to a large bowl. Transfer the now-hollow potatoes to a baking sheet.
- Add the filling ingredients to the potato, reserving 1/2 cup of the cheddar and enough of the diced jalapeno and bacon for topping later. Mix well.
- Transfer the potato filling to the hollow potatoes. Top with remaining cheddar and bacon.
- Bake for 15-20 minutes or until the cheese is melted.
- Sprinkle with reserved jalapenos and serve.
Nutritional values are approximate.