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Easy Air Fryer Potato Jalapeño Poppers Recipe

Easy Air Fryer Potato Jalapeño Poppers

Creamy mashed potatoes, cheddar, cream cheese, and green onions fill fresh jalapeño halves before they are air-fried until tender, melty, and lightly browned. Optional panko and bacon add extra crunch and savory flavor.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 43 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Poppers
  • 8 peppers Fresh jalapeño peppers
  • 2 medium, about 12 ounces total Russet or Yukon Gold potatoes
  • 4 ounces Softened cream cheese
  • 1 cup, divided Shredded sharp cheddar cheese
  • 2 tablespoons Sour cream or mayonnaise
  • 2 thinly sliced Green onions
  • 1 small clove, minced Garlic
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Optional Topping
  • 1/4 cup Panko breadcrumbs
  • 1 tablespoon Melted butter or olive oil
Optional Add-In
  • 2-3 tablespoons Chopped cooked bacon

Method
 

Step-by-Step
  1. Peel the potatoes if desired, cut them into chunks, and boil them in salted water for 15–20 minutes, until fork-tender. Drain thoroughly, then mash while warm.
  2. Halve the jalapeños lengthwise and carefully remove the seeds and white membranes. Wear gloves during this step, especially if you are preparing many peppers, and wash your hands and tools afterward.
  3. Combine the warm mashed potatoes with the softened cream cheese, 3/4 cup of the cheddar, sour cream or mayonnaise, green onions, garlic, salt, pepper, and optional bacon. Stir until creamy and evenly combined.
  4. Spoon or pipe the potato mixture into the jalapeño halves. Keep the filling level or only slightly rounded rather than packing it excessively high, since an overfilled popper can spill during cooking.
  5. For the optional crisp topping, stir together the panko, remaining 1/4 cup cheddar, and melted butter or olive oil. Sprinkle the mixture over the filled peppers, or finish the poppers with cheese alone.
  6. Preheat the air fryer to 375°F (190°C) for 3 minutes if your appliance instructions recommend preheating. This helps the poppers begin cooking evenly as soon as they enter the basket.
  7. Arrange the poppers in a single layer with the filling facing up and space between each piece. Air-fry at 375°F for 8–12 minutes, until the jalapeños are tender and the cheese is melted and lightly browned.
  8. Add 2–3 minutes if you prefer softer peppers, then let the poppers rest for 3–5 minutes before serving. The filling will firm slightly as it cools, making the appetizers easier to pick up.

Notes

Drain the potatoes very well so the filling stays thick. Cook in batches if needed because overcrowding encourages steaming instead of browning. For less heat, use younger jalapeños and remove all membranes; leaving some membrane attached creates a substantially hotter popper.