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When it comes to appetizers that can truly steal the show, Spicy Mini Cheddar Jalapeño Potato Skins are at the top of the list. Whether you're hosting a game day gathering, a casual family dinner, or an intimate get-together with friends, these delicious bites are sure to impress. The combination of crispy, baked potato skins filled with a spicy, cheesy mixture creates a delightful symphony of flavors and textures that appeals to a wide range of palates. This recipe not only satisfies cravings for something savory but also offers a comforting familiarity, making it a beloved choice for any occasion.

Mini Cheddar Jalapeño Potato Skins

Indulge in the delightful flavors of Spicy Mini Cheddar Jalapeño Potato Skins, the perfect appetizer for any gathering. This easy recipe features crispy baked potato skins filled with a cheesy, spicy mixture that tantalizes the taste buds. Whether you're hosting a game day party or enjoying a cozy family dinner, these irresistible bites are sure to impress. Discover how to make this classic dish with a spicy twist that will leave everyone craving more!
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Ingredients
  

6 medium russet potatoes

1 cup sharp cheddar cheese, shredded

½ cup cream cheese, softened

2 jalapeños, finely diced (seeds removed for less heat)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

3 green onions, sliced

Olive oil, for brushing

Sour cream, for serving (optional)

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Potatoes: Scrub the potatoes under running water and pat them dry. Prick each potato several times with a fork. This allows steam to escape during cooking.

      Bake the Potatoes: Place the potatoes on a baking sheet and brush them lightly with olive oil. Bake in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork.

        Cool and Cut: Once the potatoes are done, remove them from the oven and allow them to cool for about 10 minutes. Carefully slice each potato in half lengthwise.

          Scoop Out the Flesh: Using a spoon, gently scoop out a portion of the potato flesh, leaving a thin layer to maintain structure. Reserve the scooped-out potato for another use (like 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. Mix until well combined.

              Fill the Potato Skins: Generously fill each potato skin with the cheese and jalapeño mixture.

                Second Bake: Place the filled potato skins back on the baking sheet. Return to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

                  Garnish and Serve: Remove from the oven and sprinkle with sliced green onions. Garnish with fresh cilantro if desired. Serve warm alongside sour cream for dipping.

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