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Jalapeño Popper Roasted Potato Salad Recipe

Jalapeño Popper Roasted Potato Salad

Welcome to a delightful culinary adventure with our Jalapeño Popper Roasted Potato Salad! This dish is not your typical potato salad; it’s a flavor-packed side that will elevate any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Salad
  • 2 lb baby potatoes halved
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
For the Cheese Mixture
  • 1 cup cream cheese softened
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup diced jalapeños fresh or pickled
  • 1/4 cup cooked and crumbled bacon
  • 2 green onions sliced
  • Fresh cilantro

Equipment

  • Large mixing bowl
  • Baking Sheet
  • Spatula or Wooden Spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Oven Mitts
  • Serving Dish

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, smoked paprika, and a pinch of salt and pepper.
  3. Step 3: Spread the seasoned potatoes out in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through.
  4. Step 4: In a separate mixing bowl, combine cream cheese, sour cream, shredded sharp cheddar cheese, diced jalapeños, crumbled bacon, and sliced green onions. Mix until well combined.
  5. Step 5: Once the potatoes are roasted, let them cool slightly, then gently fold them into the cheese mixture.
  6. Step 6: Transfer to a serving dish and garnish with fresh cilantro if desired.

Notes

This dish is perfect for meal prep and holds up well in the refrigerator for days. Adjust the heat level of jalapeños to suit your taste.