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In the realm of appetizers, few dishes can rival the enticing allure of Cheesy Jalapeño Explosion Potato Skins. This mouthwatering treat combines the crispy texture of baked potato skins with a rich, creamy filling, all heightened by the fiery kick of fresh jalapeños. Whether you're gearing up for a game day celebration, hosting a casual gathering, or simply indulging in a fun snack, these potato skins are sure to impress your guests and tantalize your taste buds. Easy to prepare and packed with flavor, they promise to be a guaranteed crowd-pleaser.

Baked Cheddar Jalapeño Potato Skins

Indulge in the irresistible taste of Cheesy Jalapeño Explosion Potato Skins, the ultimate appetizer that combines crispy, baked potato skins with a creamy, spicy filling. Perfect for game day or casual gatherings, this easy-to-make dish is loaded with fresh jalapeños, rich cheddar cheese, and a hint of sour cream. Learn all about the key ingredients, preparation steps, and tips for achieving the perfect crunch. Treat your taste buds to a flavorful experience that’s sure to be a hit!
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Ingredients
  

4 large russet potatoes

3 tablespoons olive oil

Salt and pepper (to taste)

1 cup sharp cheddar cheese, shredded

½ cup fresh jalapeños, diced (seeds removed for less heat)

½ cup sour cream

1/4 cup green onions, chopped

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

Fresh cilantro for garnish (optional)

Instructions
 

Prep the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly under running water to remove any dirt. Pat dry and prick each potato several times with a fork to allow steam to escape during baking.

    Bake the Potatoes: Place the potatoes on a baking sheet and rub them with olive oil. Season generously with salt and pepper. Bake in the preheated oven for 45-60 minutes or until they are tender when pierced with a fork.

      Cool and Scoop: Once baked, remove the potatoes from the oven and allow them to cool for about 15 minutes. Cut each potato in half lengthwise, then scoop out the insides, leaving about 1/4 inch of potato on the skin for stability.

        Season the Potato Skins: In a small bowl, mix the potato flesh you scooped out with the sour cream, garlic powder, smoked paprika, diced jalapeños, half of the shredded cheese, and salt and pepper to taste.

          Assemble the Skins: Preheat your oven again to 425°F (220°C). Brush the scooped-out potato skins with olive oil and place them cut side up on a baking sheet. Fill each skin with the cheesy jalapeño mixture and top with the remaining cheddar cheese.

            Bake Again: Bake the filled potato skins in the oven for 12-15 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Top with chopped green onions and fresh cilantro if desired. Serve hot with additional sour cream on the side.

                Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 8 halves