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Potato skins are a beloved appetizer that brings a delightful crunch and a burst of flavor to any table. The combination of crispy potato, creamy cheese, and zesty spices creates a harmonious balance that appeals to a wide range of palates. Among the many variations of potato skins, the Spicy Mini Cheddar Jalapeño Potato Skins stand out as a tantalizing treat that elevates this classic dish with a kick of heat. They are not only perfect for game day parties and casual gatherings but also make for an irresistible snack any time of the year.

Mini Cheddar Jalapeño Potato Skins

Discover the deliciousness of Spicy Mini Cheddar Jalapeño Potato Skins, a simple yet impressive appetizer that combines flavor and crunch. With crispy potato skins filled with creamy cheddar and zesty jalapeños, this recipe elevates a classic dish into an unforgettable snack. Perfect for game day or any gathering, these mouthwatering bites let you play with toppings and spice levels, ensuring there's something for everyone to enjoy. Dive into the comfort and excitement of these irresistible treats!
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Ingredients
  

6 medium russet potatoes

1 cup sharp cheddar cheese, shredded

½ cup cream cheese, softened to room temperature

2 jalapeños, finely diced (seeds removed for a milder taste)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

3 green onions, thinly sliced

Olive oil, for brushing

Sour cream, for serving (optional)

Fresh cilantro, roughly chopped for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to preheat at 400°F (200°C), ensuring it reaches the correct temperature before baking.

    Prepare the Potatoes: Rinse the russet potatoes under cool running water to remove any dirt, then dry them thoroughly with a kitchen towel. Using a fork, prick each potato about 6-8 times all over; this allows steam to escape while they're baking and prevents them from bursting.

      Bake the Potatoes: Arrange the pricked potatoes on a baking sheet. Lightly brush each potato with olive oil to help crisp the skin. Bake in the preheated oven for 45-60 minutes, or until a fork can easily pierce through the flesh indicating they are tender.

        Cool and Cut: Once baked, carefully remove the potatoes from the oven and allow them to cool for around 10 minutes. This makes them easier to handle. Using a sharp knife, slice each potato lengthwise in half.

          Scoop Out the Flesh: With a spoon, gently scoop out some of the potato flesh from each half, leaving a thin layer attached to the skin to maintain its structure. Reserve the scooped-out potato flesh for future use, such as in mashed potatoes or potato soup.

            Make the Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, smoked paprika, salt, and black pepper. Using a fork or a spatula, mix the ingredients until they are evenly incorporated and creamy.

              Fill the Potato Skins: Take generous spoonfuls of the cheese and jalapeño mixture, and fill each potato skin. Aim to heap the filling slightly above the edges of the skin for maximum flavor.

                Second Bake: Arrange the filled potato skins back on the baking sheet. Return them to the oven and bake for an additional 15-20 minutes. You’re looking for the cheese to be melted and bubbling with a slight golden color on top.

                  Garnish and Serve: After removing from the oven, sprinkle the freshly sliced green onions over the potato skins. For a fresh touch, add chopped cilantro if desired. Serve warm with a side of sour cream for dipping.

                    Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12 mini skins

                      Presentation Tips: Arrange the potato skins on a large serving platter for a beautiful spread. A sprinkle of extra cilantro on top can add a vibrant green contrast, and serving alongside a small bowl of sour cream in the center creates a lovely focal point for dipping!