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Jalapeno Popper Smashed Potatoes
Alyssa

Jalapeno Popper Smashed Potatoes

Jalapeno Popper Smashed Potatoes—creamy, cheesy, and spicy with bacon. A perfect side dish to add bold flavor to any meal.
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Ingredients Method

Ingredients
  

  • 1 ½ pounds baby red potatoes: The base of the dish baby red potatoes are creamy and buttery once cooked. Their smaller size makes them perfect for smashing!
  • ¼ cup unsalted butter melted: This adds richness and flavor while helping to crisp up the potatoes in the oven.
  • ½ teaspoon kosher salt: Essential for seasoning the potatoes and enhancing their natural flavors.
  • ½ teaspoon garlic powder: Offers a savory depth that complements the other ingredients beautifully.
  • ½ teaspoon black pepper: Adds a mild heat and enhances the overall flavor profile.
  • 2 medium jalapeno peppers seeded and diced: The star of the show, jalapenos introduce a spicy kick that elevates the dish.
  • 6 slices turkey bacon cooked and crumbled: A delicious alternative to traditional bacon, providing a smoky flavor with less fat.
  • 1 cup sharp cheddar cheese shredded: Melty cheese is essential; sharp cheddar adds a robust tang that complements the spiciness of the jalapenos.
  • Salt to taste: For final seasoning before serving.
For the dip:
  • 1 cup sour cream: Creamy and tangy this forms the base of the dip.
  • 1 tablespoon dry ranch seasoning mix: Adds a flavorful zing that ties everything together making the dip irresistible.
  • 1 teaspoon jalapeno powder: Infuse additional heat and enhance the jalapeno flavor within the dip.

Method
 

  1. Preheat the oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Boil the potatoes: Place the 1 ½ pounds of baby red potatoes in a large pot of salted water. Boil for 15-20 minutes, or until fork-tender. Once tender, drain and let cool for about 5 minutes.
  3. Smash the potatoes: Using a fork or a potato masher, gently smash each potato until it's about ¼-inch thick. Allow the smashed potatoes to air dry for a few minutes; this will help them crisp up in the oven.
  4. Brush with butter and season: In a small bowl, mix ¼ cup melted unsalted butter, ½ teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon black pepper. Brush this mixture generously over each smashed potato.
  5. Bake the potatoes: Place the baking sheet in the oven and bake the potatoes for 20 minutes. After 20 minutes, flip the potatoes and bake for an additional 20 minutes, or until they are crispy and golden brown.
  6. Top with deliciousness: Once the potatoes are baked, remove them from the oven and top each with diced 2 medium jalapenos, crumbled 6 slices turkey bacon, and 1 cup shredded sharp cheddar cheese. Return to the oven and bake for another 3-5 minutes, or until the cheese is melted and bubbly.
  7. Prepare the dip: While the potatoes bake, mix together 1 cup sour cream, 1 tablespoon dry ranch seasoning mix, and 1 teaspoon jalapeno powder in a bowl until well combined.
  8. Serve and enjoy! Once the cheese is melted, take the potatoes out of the oven, let them cool slightly, and serve them warm with the ranch jalapeno dip on the side!