Jalapeño Popper Potato Skins are the ultimate loaded potato skins and great to serve with a few drinks when entertaining.
The 3rd Thermomix recipe we are releasing to celebrate 10 years of Skinnymixers is Grant’s Jalapeño Popper Potato Skins!
One of the wonderful elements of Skinnymixers is knowing exactly what goes into your food. Jalapeño poppers can get a bad wrap and it’s fair to say deep fried and pre-made poppers can fall into that category.
Well Grant decided to throw down these fabulous Jalapeño Popper Potato Skins that have all the best ingredients but remain head and shoulders above the store bought ones in terms of both taste and ingredients.
A Texas staple these poppers with a Skinnymixers twist are going to make your next event a fiesta to remember 🔥
These tasty loaded potato skins will be a popular recipe with the kids and of course the perfect bite for watching some football. If you are looking for something filling and protein packed, this Jalapeño Popper Potato Skins Thermomix recipe ticks all the boxes!
What to do with the potato that you scoop out?
Make Salt n Vinegar Smashed Potatoes from SkinnyBarbecue!
Ingredients
- 1000 g medium white potatoes - for roasting / baking
- 20 g olive oil
- 1 large pinch salt - optional
- 100 g vintage cheddar - cubed
- 1 jalapeno - deseeded and chopped for garnish
Pepper Queso Mix
- 1 brown onion - peeled, quartered
- 1 large red chilli - deseeded for mild
- 1 jalapeno - deseeded for mild
- 60 g shortcut bacon - diced small
- 125 g cream cheese - cubed
- 50 g vintage cheddar - cubed
- 50 g mozzarella - cubed
- 30 g cream
- 1 large tomato - seeds removed
Popper Mince
- 100 g pork mince
- 100 g beef mince
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 pinch salt
- 1 pinch white pepper
Instructions
- Preheat oven to 200°C.
- In a plastic bag add potatoes and oil with optional salt and mix thoroughly. Empty onto a large baking tray, ensuring they aren’t touching and bake in hot oven for 75 min (or until fork tender).
- Add vintage cheddar and jalapeño to mixer bowl. Chop for 3 sec/speed 5/MC on. Set aside for topping.
- With 30 mins to go for potatoes - prepare the Popper Queso Mix. Place onion, red chilli and jalapeño in mixer bowl and chop for 5 sec/speed 5/MC on. Scrape mixer bowl down.
- Add bacon and 10 g olive oil and cook for 5 min/steaming temp/speed 1/ MC off.
- Add remaining Popper Queso Mix ingredients and mix for 5 sec/speed 5/ MC on. Cook for 7 min/90℃/speed 2/MC on.
- While cooking brown mince in a frying pan. Add Popper Mince ingredients and mix with a spatula until brown and broken up.
- Add browned mince to Popper Queso Mix in the mixer bowl and mix for 10 sec/reverse/speed 2/MC on.
- Take baked potatoes from oven and when cool enough to handle, halve and using a spoon remove potato flesh and set aside. Spoon in queso mix and sprinkle with cheese and jalapeño.
- Turn oven to grill at 220°C. Grill jalapeño potato poppers for approximately 5 min or until cheese is melted and browning.
Nutrition
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