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Jalapeño Popper Roasted Potato Salad

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A delightful twist on a classic side dish combining creamy cheeses, crispy bacon, and spicy jalapeños with tender roasted baby potatoes.

Ingredients

Scale
  • 1.5 pounds baby potatoes
  • 4 slices bacon, cooked and crumbled
  • 1 cup cream cheese, softened
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 2-3 jalapeños, chopped
  • 1/4 cup green onions, sliced
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Halve the baby potatoes and toss them with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
  3. Roast the potatoes for 25-30 minutes until they’re golden and crispy.
  4. While the potatoes are roasting, mix together the cream cheese, cheddar cheese, mozzarella cheese, chopped jalapeños, and sliced green onions in a bowl.
  5. Once the potatoes are out of the oven and slightly cooled, mix them with the cheese mixture and crumbled bacon.
  6. Serve warm or chill for a tasty side dish!

Notes

Substitutions available, such as using turkey bacon or omitting it for a vegetarian version. Store leftovers in an airtight container for up to 3 days.

Find it online: https://www.zaynkitchen.com/jalapeno-popper-roasted-potato-salad/