Jalapeno Popper Smashed Potatoes Recipe
This Jalapeno Popper Smashed Potatoes Recipe combines creamy potatoes with spicy jalapeños and rich cream cheese.
Equipment
- Large pot for boiling
- Baking sheet (rimmed)
- Potato masher or fork
- Sharp knife
- Cutting Board
- Mixing Bowls
- Measuring cups and spoons
- Oven mitts
Ingredients
- 2 pounds small potatoes baby or fingerling
- 4 oz cream cheese softened
- 3-4 fresh jalapeños seeded and diced
- 6 strips bacon cooked and crumbled
- 1 cup sharp cheddar cheese shredded
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 green onions chopped
Instructions
- Preheat oven to 425°F.
- Boil potatoes in salted water for 20 minutes.
- Drain potatoes completely and let cool slightly.
- Place potatoes on oiled baking sheet.
- Gently smash each potato with masher.
- Drizzle olive oil over smashed potatoes.
- Season with salt, pepper, and garlic powder.
- Bake for 25 minutes until golden.
- Mix cream cheese with diced jalapeños.
- Spread mixture on each smashed potato.
- Top with bacon bits and cheddar cheese.
- Bake 10 more minutes until cheese melts.
- Garnish with fresh green onions before serving.
Notes
- Use small potatoes They smash better and cook more evenly than large ones.
- Don't skip the oil It creates the crispy edges that make this dish special.
- Soften cream cheese first Room temperature cream cheese spreads much easier.
- Remove jalapeño seeds This controls the heat level for sensitive palates.
- Cook bacon crispy Crispy bacon adds better texture than chewy pieces.