One of the greatest finger foods ever created are Jalapeño Poppers, I can’t even imagine the amount that is consumed in a year. Shoot, easily a thousand just in my household. The spiciness of the jalapeño gets soothed from the cream cheese and then the savory crispy bacon adds another level of crunch that creates these perfect appetizers!
Not only are Jalapeño Poppers popular in my home but we definitely enjoy some crispy potato skins that we always find unique and delicious ways to load them up. This is where the two most popular appetizers had to mash up to create these Jalapeño Popper Chicken Stuffed Potato Skins. Don’t worry, if you stick around this recipe will guide you so you can create this awesome dish at home!
WHAT IS A JALAPEÑO POPPER?
A Jalapeño Popper is jalapeños that are hollowed out (seeds and stems removed) and then stuffed with a cream cheese mixture that includes cheddar, spices and some kind of protein. A lot of the time, you will find them wrapped with bacon and then smoked on a smoker, or even deep fried.
This awesome creation is commonly found around the states on menus at restaurants and many people make them at home for an appetizer. 
HOW TO MAKE JALAPEÑO POPPERS
The most important factor to making jalapeño poppers is deciding which version you are making. There is the traditional way, which is a jalapeño hollowed out and stuffed with cream cheese, green onions and then wrapped in bacon. For this particular recipe it calls for smoked chicken and all of the ingredients get mixed in cream cheese. From here, it gets used as a filling for potato skins.
Smoke the chicken breast and then shred them. Add the shredded. Chicken into a bowl with room temperature cream cheese, crispy bacon bits, diced jalapeños and a mix of jack and cheddar cheese. Hand mix this until all of the ingredients are at a good mixture. Sit the bowl in room temp (only for an hour, anything extra place it in the fridge) to use in a moment.
While the chicken is smoking it is important to have the potatoes cooking. It can be done in an oven, 425 degrees for about 45 minutes (probe tender) or they can get wrapped in foil and tossed on the smoker for about 90 minutes. When the potatoes are probe tender (about 195 degrees internally) let them rest for 10 minutes and then slice them in half. Once sliced in half, hallow the halves out and then fill with the jalapeño popper cream cheese mixture.
Place the smoked jalapeño popper potato skins on the smoker, or oven, at 425 degrees F for an additional 25 minutes. The cheese will be nice and melted on top and the core will be gooey with the outer skin of the potato being crispy. Remove and top with bbq sauce and diced chives. Serve and enjoy!
Jalapeno Popper Chicken Stuffed Potato Skins
Ingredients
- 1- 2 pounds chicken breast
- Go to rub from fire and smoke
- Avocado oil for a binder
- 3 large russet potatoes
- 2 jalapeños
- 10 ounces mixed bag of shredded jack and cheddar cheese
- 1/2 pound bacon
- 2 blocks cream cheese softened
- BBQ sauce
- Chives for garnish
Instructions
- Start off by adding the chicken breast in a medium mixing bowl and applying the avocado oil as a binder. Hand toss and then season with your favorite chicken rub. Place in the fridge for 45 minutes.
- Pierce the russet potatoes on the top and then add avocado oil and hand mix. Now season with kosher salt and wrap in aluminum foil.
- Have the smoker set at 250 degrees F and add the potatoes. Let them smoke for 45 minutes and then add bourbon wood chunks for smoke right before adding the chicken breast. Make sure to put the chicken breast as far from the heat source as possible.
- Remove the potatoes when they are probe tender and leave them wrapped in the foil. Remove the chicken breast when they reach 165 degrees F internally and let them cool for 8 minutes, shred them.
- In a medium sized mixing bowl add 2 blocks of cream cheese (softened), crispy bacon, 1-2 diced jalapeños, the shredded chicken and the shredded cheese. Hand mix until it’s combined well.
- Slice the potatoes in half and hallow each halve out. Fill with the jalapeño cream cheese mixture and top with more shredded cheese.
- Place on the smoker or oven at 425 degrees F for 25 minutes, or until the cheese is nice and melted.
- Remove and top with bbq sauce and chives.
- Enjoy with family and friends!
These Jalapeño Popper Chicken Stuffed Potato Skins recipe is a must-try for anyone who loves a combination of spicy, creamy, and crispy flavors in their appetizers. The jalapeño peppers add the perfect amount of heat, while the cream cheese and bacon make these potato skins a savory delight.
Whether you’re entertaining guests or just looking for a fun snack, these potato skins are a crowd-pleaser that’s easy to make. Just smoke the chicken and potatoes, mix them with cream cheese, crispy bacon bits, diced jalapeños, and shredded cheese, and bake until the cheese is melted.
With a cooking time of only 110 minutes, this recipe is a quick and easy way to impress your friends and family with a delicious appetizer. So why not give it a try and enjoy these Jalapeño Popper Chicken Stuffed Potato Skins at your next gathering?
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