What ingredients do I need to make Jalapeno Popper Smashed Potatoes?

To make Jalapeno Popper Smashed Potatoes, you will need small to medium-sized potatoes (such as baby Yukon Gold or red potatoes), jalapenos, cream cheese, shredded cheddar cheese, garlic powder, salt, pepper, olive oil, and optionally bacon bits or green onions for topping. These ingredients combine to deliver a creamy, spicy, and crispy side dish.

How do I make Jalapeno Popper Smashed Potatoes crispy?

For crispy Jalapeno Popper Smashed Potatoes, boil the potatoes until tender but not falling apart, then gently smash them to about half their original thickness. Brush both sides generously with olive oil and bake them in a preheated oven at 425°F (220°C) on a lined baking sheet for 20-25 minutes, flipping halfway through. This high heat and oil coating create a golden, crunchy exterior.

Can I make Jalapeno Popper Smashed Potatoes ahead of time?

Yes, you can prepare the potatoes a day ahead by boiling and smashing them, then refrigerating in an airtight container. Add the cheese and jalapeno topping before baking fresh to maintain crispiness. Alternatively, fully assemble and refrigerate, then bake from cold, adding a few extra minutes to the cooking time.

Are Jalapeno Popper Smashed Potatoes spicy?

The spiciness depends on how many jalapenos you use and whether you include the seeds, which contain most of the heat. Removing seeds and membranes can reduce the heat for a milder flavor. If you prefer less spice, use fewer jalapenos or substitute with milder peppers.

What other dishes pair well with Jalapeno Popper Smashed Potatoes?

Jalapeno Popper Smashed Potatoes go well with grilled or roasted proteins like chicken, steak, pork chops, or fish. They also complement barbecue dishes and casual meals like burgers or sandwiches. For a full meal, consider serving them alongside a fresh green salad or steamed vegetables to balance the richness.

Jalapeno Popper Smashed Potatoes With Cheese And Bacon

Ingredients

– 1 ½ pounds baby red potatoes

– ¼ cup unsalted butter, melted

– ½ teaspoon kosher salt

– ½ teaspoon garlic powder

– ½ teaspoon black pepper

– 2 medium jalapeño peppers, seeded and finely diced

– 6 slices bacon, cooked and crumbled

– 1 cup sharp cheddar cheese, shredded

– 1 cup sour cream for the dip

– 1 tablespoon dry ranch seasoning for the dip

– 1 teaspoon jalapeño powder for the dip

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Instructions

1-Getting started: Getting started with Jalapeno Popper Smashed Potatoes is a breeze, beginning with preheating your oven to 425°F. First, wash the potatoes and boil them in salted water for 15 to 20 minutes until they’re easy to pierce, then drain and let them air dry for about 5 minutes. These steps set the foundation for that perfect crispy texture.

2-Next: place the potatoes on a parchment-lined baking sheet and smash each one to about ¼-inch thickness using a tool like a potato masher or fork. Let them air dry for another 5 minutes to ensure they crisp up nicely. For a handy tip, check out our recipe for make-ahead mashed potato casserole if you’re looking for more potato ideas that save time.

3-Brush the smashed potatoes: with melted butter and season them evenly with salt, garlic powder, and black pepper. Bake for 20 minutes, flip them, and bake for another 20 minutes until they’re golden. Top each potato with diced jalapenos, crumbled bacon, and shredded cheese, then return to the oven for 3 to 5 minutes to melt the cheese perfectly. Finally, mix the dip by combining sour cream, dry ranch seasoning, and jalapeno powder in a bowl, and serve everything hot for the ultimate flavor combo!

Notes

🥔 Baby red potatoes provide ideal texture; Yukon Gold or others with skin can be used with adjusted cooking time.
🌶️ Keep or remove jalapeño seeds/ribs to control spice level.
🥓 Cook bacon crispy in oven for easy cleanup or use pre-cooked bacon.

Author: Brandi Oshea
Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Calories: 512