Jalapeño poppers are a weak point for me. It's hard for me to believe that there was once a point in my life where I wouldn't eat a jalapeño if my very life had depended upon it.
Clearly things have changed.
I've been craving potato skins for a while now but didn't want the same old song and dance. No. I wanted something a little different to spice up my life.
To say these were amazing would be an understatement. Even so, I think next time I'll add a little cayenne to the chicken to kick them up just a tad more. Or maybe even use a jalapeño jack cheese in place of the cheddar.
Spicy, cheesy, melty, heaven.
Jalapeño Popper Potato Skins
Servings: 8 • Size: 1 Loaded Skin • Calories: 140.9 • Fat: 4.7 g • Carb: 10.1 g • Fiber: 0.9 g • Protein: 13.5 g • Sugar: 0.6 g • Sodium: 303.1 mg
4 Russet Potatoes
Salt & Pepper To Taste
2 Tbsp. Pickled Jalapeño Juice
2 Large Chicken Breasts, Cooked & Shredded
2 Oz. Fat Free Cream Cheese
8 Tbsp. Fat Free Cheddar, Shredded
24 Pickled Jalapeño Slices
4 Slices Reduced Sodium Center Cut Bacon, Cooked & Chopped
Pierce the potatoes all over and microwave for about 5 minutes per potato, flipping them over halfway through the cooking time. You could also bake these in the oven if you prefer.
Once done, allow the potatoes to cool and preheat the oven to 450 degrees F. Slice the potatoes in half carefully and scoop out the contents leaving about 1/4 inch thick wall to the insides of the potato skins. You can save the scooped out potato for another use or discard. Season the potato skins with a little salt and pepper and bake for 10 minutes. While the potatoes are baking, mix together the picked jalapeño juice and the shredded chicken.
Remove the potatoes from the oven and top each with 1/4 oz of the cream cheese, 2 tbsp. shredded chicken, 1 tbsp. cheddar, 3 jalapeño slices, and a sprinkling of bacon pieces.