Description

This Jalapeno Popper Roasted Potato Salad brings together the best of two favorites: creamy, cheesy jalapeno poppers and hearty roasted potatoes. Perfectly crisp on the outside and fluffy inside, the potatoes are coated in a luscious blend of cream cheese, sour cream, cheddar, smoky spices, and crispy bacon. Ideal for BBQs, potlucks, or weeknight dinners that need a spicy, savory kick.

Ingredients

2 pounds baby Yukon Gold potatoes, halved or quartered

2 tablespoons olive oil

Salt and pepper to taste

6 slices bacon, cooked and crumbled

1/2 cup cream cheese, softened

1/2 cup sour cream

1 cup shredded cheddar cheese

2 fresh jalapenos, sliced (adjust to taste)

3 green onions, sliced

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Instructions

Preheat oven to 425°F. Toss halved potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, flipping halfway.
Cook bacon until crispy. Drain, cool, and crumble.
In a bowl, mix cream cheese, sour cream, cheddar cheese, garlic powder, paprika, salt, and pepper until smooth. Stir in chopped jalapenos and green onions.
While potatoes are still warm, toss them with the dressing mixture in a large bowl.
Fold in bacon crumbles and garnish with extra cheese, green onions, and jalapeno slices. Serve warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers