Jalapeno Popped Twice-Baked Sampson Potatoes

Sampson Farm has been located on Old Bedford Road in Westport since the 1800s. The farmhouse was built in 1837, and farming began in 1850. The property was originally used for dairy farming. Jeff’s father and uncle decided to shift to potato production in the 1940s. Jeff and his siblings now run the farm and sell their products via their farm stand and local farmers’ markets. In addition to potatoes, other vegetables like peppers, tomatoes, and squash are also available.
Servings 4


  • 4 large potatoes (or 6 to 8 smaller potatoes) seek out Sampson Potatoes when possible.
  • Avocado or olive oil
  • Salt
  • ¼  cup whole milk Greek yogurt or sour cream
  • 4 ounces cream cheese softened
  • 4 tablespoons salted butter softened
  • ¼ cup milk
  • ½ teaspoon pepper
  • 4 ounces sharp cheddar cheese shredded
  • 1 to 3 jalapeño peppers diced
  • 4 slices cooked bacon crumbled, optional


  • Preheat oven to 350 degrees.
  • Clean and scrub potatoes. Rub potatoes with oil and sprinkle with salt. Pierce with fork in several places. Place potatoes on baking sheet and cook for one hour, until soft (this will vary based on the size of the potato).
  • Let cool slightly. Slice potatoes in half lengthwise and scoop the flesh into a large bowl (leaving some flesh on skin for structure); reserve skins.
  • Mash potatoes. Add in yogurt, cream cheese, butter, milk, pepper, salt to taste, about half of the cheese, and peppers. Mix well. Spoon mixture back into potato skins and top with remaining cheese and bacon if desired.
  • Cook for 15 to 20 minutes, or until cheese has melted and slightly browned.