Go Back
–+ servings
Cinnamon Ginger Soothing Tea

Crispy jalapeno popper smashed potatoes

Crispy jalapeno popper smashed potatoes with bacon, cheddar, and a zesty dip. Perfect party appetizer. Find more like this Cinnamon Ginger Soothing Tea recipe.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 persons
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds baby red potatoes
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 medium jalapeno peppers, seeded and finely diced
  • 6 slices bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup sour cream
  • 1 tablespoon dry ranch seasoning mix
  • 1 teaspoon jalapeno powder or more to taste!

Equipment

  • Large pot
  • Colander
  • Large rimmed baking sheet
  • Parchment paper or silicone baking mat
  • Potato masher or heavy glass
  • Pastry brush
  • Small mixing bowl
  • Knife and cutting board
  • Measuring spoons and cups

Method
 

  1. Rinse the baby red potatoes under cool water and place them in a large pot with cold, salted water; boil for 15-20 minutes until tender.
  2. Drain the potatoes and let them sit in a colander for 5 minutes to air-dry.
  3. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  4. Arrange the warm potatoes on the baking sheet and gently smash each one to about 1/2-inch thick.
  5. Brush the melted butter over each smashed potato, then sprinkle with kosher salt, garlic powder, and black pepper.
  6. Bake for 20 minutes, flip the potatoes, then bake for another 20 minutes until crispy.
  7. Remove from oven and top each potato with diced jalapeno, crumbled bacon, and shredded cheddar; bake for an additional 3-5 minutes until cheese is melted.
  8. In a small bowl, mix sour cream, ranch seasoning, and jalapeno powder for the dip until smooth.

Nutrition

Calories: 280kcalCarbohydrates: 28gProtein: 6gFat: 16gSaturated Fat: 7gCholesterol: 27mgSodium: 610mgPotassium: 810mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 20mgCalcium: 10mgIron: 8mg

Notes

For a different flavor, swap baby red potatoes with baby Yukon Golds or use Pepper Jack for extra heat. To keep leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness. Experiment with various toppings such as BBQ chicken or Greek-inspired ingredients to switch things up. Enjoy this fun and versatile dish!
Tried this recipe?Let us know how it was!