Potato skins are just a lot of fun to make and eat. They’re kind of the perfect vehicle to get almost anything savory into your mouth by way of finger food - which makes them absolutely perfect for game day and tailgating! I decided to take these potato skins a step further, making them into a mix of two of my favorite football food snacks; potato skins and jalapeño poppers.

That’s right, these potato skins are loaded with jalapeño, cream cheese, bacon, and cheddar too. They’re the best of both tasty treats all put into one perfectly baked bite of cheesy goodness. I don’t know about you, but I like to use the biggest potatoes that I can find.

So what can be done to lighten these potato skins up? Well, I used reduced fat cheeses (both cream cheese and the shredded cheddar.) I also used a low sodium and center cut bacon to get a little bit more bang for my buck. Then there’s the plain fat free greek yogurt in place of sour cream. And there you have it, as simple as can be!

If you used extra large potatoes like I did, you can always cut them in halves or quarters even. These are great served as part of a game day spread or even as a side for dinner. I had mine with some green beans and steaks.

Jalapeno Popper Potato Skins

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

A winning combination of potato skins loaded up with jalapeño popper goodness. Bacon, cream cheese, cheddar, and of course jalapeños!

Ingredients

2 Large Russet Potatoes, Scrubbed Clean & Cooked
4 Oz. Neufchatel Cream Cheese
1/2 C. Reduced Fat Shredded Cheddar Cheese
1/4 C. Plain Fat Free Greek Yogurt
1 Jalapeno, Seeded & Diced
2 Sliced Low Sodium Center Cut Bacon, Cooked & Chopped
1 Glove Garlic, Minced
Salt & Pepper to Taste

Instructions

Preheat the oven to 375 degrees F. and line a baking sheet with foil or a silicone baking mat for each clean up.
Cut the cooked potatoes in half and scoop out enough of the middles to leave 1/4" shell.
In a medium bowl, mix together the 4 Oz. cream cheese, 1/4 C. of the shredded cheddar, 1/4 C. greek yogurt, the diced jalapeño, 2 slices of chopped bacon, minced garlic, and salt & pepper to taste.
Divide the mixture evenly among the potato skins and spread evenly.
Top each with about 1 Tbsp. of the remaining shredded cheddar.
Place in the oven to bake for 5-10 minutes or until heated through and the cheese is melted.
Once done, remove from the oven and enjoy right away!

Nutrition Facts

Calories

324.84

Fat (grams)

14.46 g

Sat. Fat (grams)

7.39 g

Carbs (grams)

34.69 g

Fiber (grams)

3.57 g

Net carbs

31.12

Sugar (grams)

3.20 g

Protein (grams)

14.21 g

Sodium (milligrams)

432.31 mg

Cholesterol (grams)

44.21 g

Nutritional Claims: Balanced • Sugar Conscious • Pescatarian • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • Kosher