Chicken Jalapeno Popper Potato

Chicken Jalapeno Popper Potato

Howdy!  Last night I made delicious fully loaded Chicken Jalapeno Popper Potatoes for dinner!  They were a hit!  You can either make 2 giant potatoes for two or split them and half for 4 people!

Chicken Jalapeno Popper Potatoes

  • Servings: 2 large servings-4 smaller servings
  • Difficulty: easy
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  • 1 large Jalapeno, diced
  • 1/2 small Onion, diced
  • 1 clove fresh Garlic, minced
  • 5 slices thick cut Bacon, cooked then chopped
  • 2 tbsp Bacon Grease reserved for cooking
  • 6 oz Cream Cheese
  • 1/2 Sharp Cheddar Cheese, grated
  • 1 x-large Chicken Breast
  • Salt & Pepper
  • Chili Power
  • Olive Oil
  • 2 large Russet Potatoes


  • Poke holes around the potatoes with a fork.  Coat potatoes with olive oil.  Then sprinkle with salt and pepper.  Wrap the potatoes individually in aluminum foil.  Bake at 425* for 45-60 minutes.  Check at the 45 minute mark to see how tender they are. Rotate 2 times to avoid overcooking on 1 side.
  • Cook the bacon in skillet and reserve 2 tbsp in the skillet.  Chop bacon and set aside.
  • In the skillet saute the onion, jalapeno, and garlic in the bacon grease until tender.
  • Put bacon and pepper mix in a mixing bowl with the cream cheese and cheddar cheese.
  • Season chicken with salt, pepper, and chili powder and tenderize until it is 1 inch thick.  Cook in the same skillet you used for the pepper mix.  Chop and add cooked chicken to the mixing bowl.  Mix it all up.
  • Once the potatoes are done you can either make 2 large potatoes or cut the potatoes in half to have 4 servings.
  • Place the open faced potatoes in an oven safe dish and spoon in cheese/chicken mixture into the potatoes.  Add extra cheddar if desired.  Bake at 300* for 10 minutes until the cheese chicken mixture is hot and melted.