Hey there! Today, I want to share with you one of my absolute favorite recipes: Jalapeño Popper Smashed Potatoes. Trust me, these potatoes are a game-changer. They're creamy, cheesy, and packed with just the right amount of heat from the jalapeños. Plus, they're super easy to make! Whether you're hosting a party or just looking to amp up your weeknight dinner, these Jalapeño Popper Smashed Potatoes are sure to impress.
Why You'll Love This
I make this dish whenever I want to spice up my potato game. My family goes crazy for it because it combines all the delicious flavors of jalapeño poppers with the comforting goodness of mashed potatoes. It's the perfect balance of creamy, cheesy, and slightly spicy. Plus, it's a great way to use up any leftover potatoes you have on hand. So, let's dive into the recipe and get cooking!
Ingredients
For this recipe, you'll need:
- 2 pounds of baby potatoes
- 4 jalapeños, diced (seeds removed for less heat)
- 1 cup shredded cheddar cheese
- ½ cup cream cheese
- ¼ cup chopped fresh cilantro
- ¼ cup diced green onions
- ¼ cup crispy bacon bits
- Salt and pepper to taste
Optional substitutions: If you're not a fan of spicy food, you can substitute the jalapeños with bell peppers for a milder flavor. You can also switch up the cheese and use pepper jack or mozzarella instead of cheddar. Get creative and make it your own!
Directions
1. Start by boiling the baby potatoes in a large pot of salted water until they're fork-tender. This usually takes about 15-20 minutes. Drain the potatoes and set them aside to cool slightly.
2. Preheat your oven to 425°F (220°C).
3. Once the potatoes are cool enough to handle, place them on a baking sheet lined with parchment paper. Use a fork or potato masher to gently smash each potato until it's slightly flattened but still holds its shape.
4. In a small bowl, mix together the diced jalapeños, shredded cheddar cheese, cream cheese, chopped cilantro, diced green onions, and crispy bacon bits. Season with salt and pepper to taste.
5. Spoon the jalapeño and cheese mixture onto each smashed potato, making sure to cover the entire surface.
6. Bake the potatoes in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
7. Remove the potatoes from the oven and let them cool for a few minutes before serving.
8. Serve your Jalapeño Popper Smashed Potatoes as a side dish or as a main course with a fresh salad on the side. Enjoy!
Notes
I've found that using baby potatoes works best for this recipe as they're the perfect size for smashing. However, if you can't find baby potatoes, you can use larger potatoes and cut them into smaller pieces before boiling.
Feel free to adjust the amount of jalapeños according to your heat preference. If you like it really spicy, go ahead and leave the seeds in!
Variations
While the classic recipe is delicious on its own, I've also experimented with a few variations:
1. Adding cooked and crumbled Italian sausage to the jalapeño and cheese mixture for an extra kick of flavor.
2. Drizzling the smashed potatoes with a creamy ranch dressing before baking for a tangy twist.
3. Mixing in a handful of diced roasted red peppers for a pop of color and sweetness.
Feel free to get creative and try out your own variations. Just remember to share your successes (and failures!) with me!
Equipment
You'll need the following equipment to make this recipe:
- Large pot for boiling the potatoes
- Baking sheet lined with parchment paper
- Fork or potato masher
- Small bowl for mixing the jalapeño and cheese mixture
If you don't have a potato masher, you can use the bottom of a glass or a fork to gently smash the potatoes.
Storage
These Jalapeño Popper Smashed Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. However, I have to admit that in my house, they never last more than a day!
Serving Suggestions
I love serving these potatoes as a side dish with grilled chicken or steak. They also make a great appetizer for parties or game nights. Feel free to get creative and serve them however you like!
Pro Tips
1. Make sure to boil the potatoes until they're fork-tender. This will ensure they're soft and creamy after they're smashed and baked.
2. If you want to add a smoky flavor to the potatoes, you can grill them instead of baking. Just place the smashed potatoes on a preheated grill and cook them until they're heated through and slightly charred.
3. Don't be afraid to play around with the toppings. You can sprinkle some extra shredded cheese on top before baking or add a dollop of sour cream after they come out of the oven.
FAQ
Q: Can I make these potatoes ahead of time?
A: Absolutely! You can prepare the smashed potatoes and the jalapeño and cheese mixture in advance. Just store them separately in the refrigerator and assemble and bake them when you're ready to serve.
Q: Can I freeze these potatoes?
A: While you can technically freeze these potatoes, I wouldn't recommend it. The texture of the potatoes may change after freezing and thawing, resulting in a less desirable consistency.
Q: Can I use sweet potatoes instead?
A: Sure! Sweet potatoes would work well in this recipe too. Just adjust the cooking time accordingly, as sweet potatoes may take longer to boil and bake.
Alright, my friend, that's all you need to know to make these incredible Jalapeño Popper Smashed Potatoes. I hope you enjoy every cheesy, spicy bite. Happy cooking!
Jalapeño Popper Smashed Potatoes
Creamy, cheesy smashed potatoes packed with the perfect amount of heat from diced jalapeños, topped with a flavorful mixture of cheddar cheese, cream cheese, cilantro, green onions, and crispy bacon bits. A delicious twist on traditional mashed potatoes.
Ingredients
- 2 pounds baby potatoes
- 4 jalapeños, diced (seeds removed for less heat)
- 1 cup shredded cheddar cheese
- ½ cup cream cheese
- ¼ cup chopped fresh cilantro
- ¼ cup diced green onions
- ¼ cup crispy bacon bits
- Salt and pepper to taste
Directions
-
Start by boiling the baby potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
-
Preheat the oven to 425°F (220°C).
-
Place cooled potatoes on a baking sheet lined with parchment paper. Smash each potato with a fork or potato masher until slightly flattened.
-
In a small bowl, mix jalapeños, cheddar cheese, cream cheese, cilantro, green onions, bacon bits, salt, and pepper.
-
Spoon the cheese mixture onto each smashed potato, covering the surface.
-
Bake in the preheated oven for about 15 minutes until cheese is melted and bubbly.
-
Remove from the oven and let cool before serving.
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Serve as a side dish or main course with a salad on the side. Enjoy!