Description
Jalapeño Popper Roasted Potato Salad is a zesty twist on a classic favorite, blending tender roasted baby potatoes with crispy bacon, spicy jalapeños, and creamy cheese. This flavor-packed side dish is perfect for barbecues, potlucks, or weeknight dinners. With its rich textures and enticing taste, it’s sure to become a crowd-pleaser that everyone will love. Prepare it in under an hour for an unforgettable addition to your meal.
Ingredients
Scale
- 2 lbs baby potatoes, halved
- 2–3 fresh jalapeños, diced (seeds removed if desired)
- 6 slices bacon, cooked and crumbled
- 8 oz cream cheese, softened
- ½ cup sour cream
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and halve the baby potatoes.
- Place halved potatoes on a parchment-lined baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes until golden brown.
- Cook bacon in a skillet over medium heat until crispy; crumble once cooled.
- Chop jalapeños and set aside.
- In a large bowl, mix cream cheese and sour cream until smooth. Stir in garlic powder, crumbled bacon, chopped jalapeños, and the cooled roasted potatoes.
- Gently combine all ingredients and transfer to a serving dish. Garnish with additional jalapeños or green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg