These delicious Potato Stuffed Jalapenos are filled with buttery mashed potatoes and topped with cheese and bacon bits. They are a quick and easy appetizer that tastes amazing!
They’re so easy to make and great for tailgating, game day, and cookouts. We like them with this London Broil Recipe.
POTATO STUFFED JALAPENOS
These Jalapeno Poppers have buttery mashed potatoes, melty cheese, crispy bacon, and tender spicy jalapeno peppers. You get all of this in one bite. So good!
I adore stuffed jalapeno peppers as you may have noticed if you’ve been reading Call Me PMc for a while. I just shared Pesto Jalapeno Poppers and Mac and Cheese Stuffed Jalapeno Poppers. If you like mac n cheese, you’ll love those!
HOW TO MAKE MASHED POTATO JALAPENO POPPERS
- First, I made mashed potatoes. You can use your favorite mashed potato recipe if you prefer or use this one, Garlic Mashed Potatoes. Or, you can use leftover mashed potatoes.
- If you use the recipe I included above, cut the recipe in half or buy more jalapenos.
- Next, remove the seed and inner membrane from the jalapenos. By removing the seeds and membrane, you reduce the heat level in the pepper. As well, I recommend you wear gloves when handling the jalapenos. And cleanse your hands well after touching them.
- Fill the jalapenos with the potatoes, top with additional cheddar and bacon. (I used white cheddar because it’s what I had, but I really wish I had used yellow (orange?) cheddar which would have been much prettier.)
- I used bacon bits for convenience, but you can cook bacon and chop it. As well, you can wrap the jalapeno with bacon.
- Cook either on the grill, air fryer, or oven until the jalapenos are soft and the cheese has melted.
Potato Stuffed Jalapenos
CAN I COOK THESE IN THE OVEN? AIR-FRYER? GRILL?
Yes! You can cook them any method you want. They all will work. These decadent poppers can be grilled, baked, or cooked in the air fryer.
If Baking: Bake for about 15 minutes or until they’re heated through and the cheese on top is melted.
If Grilling: Place tray with jalapenos on indirect heat on the grill. Close the lid and grill for 10 to 15 minutes (depending on the grill temperature) until they’re cooked through and the cheese on top is melted.
If air frying: I have this air fryer/toaster oven combo that a baking pan fits in so I put the whole pan in it. If you have a traditional air fryer place the jalapenos in the air fryer basket and spread in a single layer. Air fry at 350°F for 8 to 10 minutes or until done.
If you like Potato Stuffed Jalapenos, here are some more of my recipes with jalapenos.
- Jalapeno Popper Dip
- Mac and Cheese Stuffed Jalapeno Poppers
- Bacon Chicken Jalapeno Dip
- Jalapeno Pimento Bacon Grilled Cheese
- Candied Sweet Heat Pickled Jalapeno
- Spicy Jalapeno Pepper Jelly and Basil Sauce Pork Burgers
- Bacon Jalapeno Popper Cheesy Bread
- Jalapeno Popper Breakfast Casserole
- Pesto Jalapeno Poppers
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Potato Stuffed Jalapenos
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- 15 medium jalapenos
- ½ cup bacon bits
- 1.5 pounds Yukon gold potatoes washed well
- 1 tablespoon salt
- 2 ounces cream cheese at room temperature
- ¼ cup butter
- ¼ cup heavy cream
- 1 cup cheddar shredded (I used white cheddar)
- 1 clove garlic roasted
- First, the quantity really depends on the size of your jalapenos and how much you can stuff in them. The jalapenos I used were long but thin and I couldn't get a lot of mashed potatoes in them.
- Wrap garlic bulb in foil and roast in the oven at 300 degrees 45 minutes. Remove from the oven and smash the clove with a fork. Set aside. (I usually roast a lot when I roast because you can use them in anything.)
- Wash the potatoes and place them in a large pot. Cover with water. Add ½ tablespoon salt to the water. Bring to a boil.
- Boil for approximately 20 minutes. Cook time will depend on how large the potatoes are. They will be done when fork-tender. Rub the skin off with two kitchen towels if you want the skins removed.
- Add the potatoes back to the hot pan. Add the melted butter and stir until it's absorbed
- Add cream cheese, heavy cream, roasted garlic, salt, and pepper to potatoes. Mash and stir until everything is incorporated and potatoes are the consistency you like. Add cheese and stir until cheese melts. Add more heavy cream if necessary.
- Preheat oven (or grill or air fryer) to 350°F.
- Cut the peppers in half horizontally. Use a small spoon to scoop out the insides.
- Using a small spoon fill the jalapeno cavity with the mashed potatoes and place it on an oven-safe baking pan in a single layer.
- Repeat with all the jalapenos. After they're all filled with mashed potatoes, top them with the remaining ½ cup cheese and bacon bits.
- If Baking: Bake for about 15 minutes or until they're heated through and the cheese on top is melted.
- If Grilling: Place tray with jalapenos on indirect heat on the grill. Close the lid and grill for 10 to 15 minutes (depending on the grill temperature) until they're cooked through and the cheese on top is melted.
- If air frying: I have this air fryer/toaster oven combo that a baking pan fits in so I put the whole pan in it. If you have a traditional air fryer place the jalapenos in the air fryer basket and spread in a single layer. Air fry at 350°F for 8 to 10 minutes or until done.