Jalapeño Popper Smashed Potatoes Recipe
Introduction
Jalapeño Popper Smashed Potatoes are a delicious twist on classic smashed potatoes, combining creamy cheese, spicy jalapeños, and crispy edges for a perfect appetizer or side dish. This recipe is simple, flavorful, and sure to impress your guests.
Ingredients
- 1 pound baby potatoes
- 4 ounces cream cheese, softened
- 2 jalapeños, finely chopped
- 1 cup shredded cheddar cheese
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let them cool slightly.
- Step 2: Place the potatoes on a baking sheet and gently smash each one with the bottom of a glass or a potato masher until about half an inch thick.
- Step 3: Spread a small amount of cream cheese on top of each smashed potato. Sprinkle chopped jalapeños evenly over them, followed by a generous layer of shredded cheddar cheese.
- Step 4: Bake the potatoes for 15-20 minutes, or until the cheese is melted and golden brown. Serve warm.
Tips & Variations
- Remove the seeds from the jalapeños for less heat or leave them in for extra spice.
- Try adding crispy bacon bits or green onions for additional flavor and texture.
- Use pepper jack cheese instead of cheddar for a spicier kick.
Storage
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use larger potatoes instead of baby potatoes?
Yes, but adjust the boiling and baking times accordingly. Larger potatoes take longer to cook and may need to be cut into smaller pieces before smashing.
How spicy are these potatoes?
The spice level depends on how much jalapeño you use and whether you include the seeds. Removing seeds reduces the heat, making it milder for sensitive palates.
PrintJalapeño Popper Smashed Potatoes Recipe
Jalapeño Popper Smashed Potatoes are crispy, golden baby potatoes topped with melted cream cheese, spicy jalapeños, and sharp cheddar cheese. This easy and flavorful appetizer combines the comforting texture of smashed potatoes with the zesty kick of jalapeños, perfect for parties or a tasty side dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 1.5 pounds baby potatoes
Toppings
- 4 ounces cream cheese, softened
- 2 jalapeños, thinly sliced
- 1 cup shredded sharp cheddar cheese
Instructions
- Prepare Potatoes: Preheat your oven to 425°F (220°C). Boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let them cool slightly.
- Smash Potatoes: Place potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently smash each potato until slightly flattened but still in one piece.
- Add Toppings: Spread a small dollop of softened cream cheese on each smashed potato. Top with a few slices of jalapeño and sprinkle shredded cheddar cheese evenly over all potatoes.
- Bake: Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly, and the edges of the potatoes are crispy.
- Serve: Remove from oven and serve immediately for the best combination of crispy and creamy textures with a spicy kick.
Notes
- You can adjust the number of jalapeños based on your preferred spice level.
- For a milder version, remove the seeds from the jalapeños before slicing.
- These smashed potatoes are best served fresh but can be reheated in the oven to retain crispiness.
Keywords: Jalapeño Popper, Smashed Potatoes, Appetizer, Spicy Potato Recipe, Party Snacks
