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Guest Recipe: Grant’s Jalapeño Popper Potato Skins
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5 from 2 votes

Guest Recipe: Grant’s Jalapeño Popper Potato Skins

Prep Time20 minutes
Cook Time1 hour 15 minutes
Cooling15 minutes
Total Time1 hour 50 minutes
Course: Appetizer, Finger Food, Guest Recipe, Table Filler
Cuisine: Party Food
Keyword: Gluten Free
Servings: 6
Calories: 351kcal
Author: Skinnymixers

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
Metric - Imperial

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

Calories: 351kcal | Carbohydrates: 6g | Protein: 18g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 519mg | Potassium: 304mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1149IU | Vitamin C: 22mg | Calcium: 257mg | Iron: 1mg