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Smoked Jalapeño Popper Potato Skins

The appetizer for every party!

The ultimate appetizer! Potato Skins? Incredible. Jalapeño poppers? #1. Combine them? EXPLOSION OF FLAVOR. You could use leftover baked potatoes to save time. Switch up the stuffing for buffalo chicken and blue cheese, or just make a good old-fashioned twice stuff baked potato and smoke it.

Instructions below.


7 small to medium russet potatoes,

scrubbed and halved

2 pounds of bacon

5-8 jalapeños, cored in minced

12 ounces of cream cheese

1 cup shredded mozzarella

1/4 cup HLM BBQ Back Rub

Cooking spray


  1. Spray a baking sheet covered in parchment paper with cooking spray, and prep your oven to 400°. Place the potato halves’ flesh side down (skin side up) and cover them in foil. Bake for 20 minutes, remove the foil, and bake for another 20 minutes until they are fork-tender. Set aside and let cool.

  2. In a large bowl, mix the jalapeños, cream cheese, mozzarella, and Back Rub until well combined.

  3. Scoop the guts out of the potato into the jalapeño cream cheese mixture, leaving about an eighth of an inch to a quarter of an inch around the skin so that it can support the jalapeño cream cheese mixture.

  4. Mix the potato skins in with the jalapeño cream cheese mixture, and stuff each potato.

  5. Wrap the potatoes in one and a half strips of bacon or enough bacon to make sure the entire thing is wrapped, then sprinkle with a little more barbecue seasoning.

  6. Prepare smoker to 275°F and smoke them for 2 1/2 to 3 1/2 hours, until the bacon is done.

  7. Optional glaze in the last 30 minutes with your favorite barbecue sauce.


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