Description
Jalapeño Popper Roasted Potato Salad is a scrumptious blend of creamy baby potatoes, spicy jalapeños, and crispy bacon, creating a delightful dish perfect for any gathering. This vibrant salad can be served warm or cold, making it versatile enough for barbecues, picnics, or family dinners. Each bite is filled with smoky flavors and zesty cheese that will leave your guests raving about this unforgettable side dish!
Ingredients
Scale
- 1.5 lbs baby potatoes
- 2 fresh jalapeños, chopped
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 6 strips bacon, cooked and crumbled
- 3 green onions, sliced
- 1 tsp garlic powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Wash and halve the baby potatoes.
- Toss halved potatoes in a large bowl with olive oil, garlic powder, salt, and pepper until well coated.
- Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes until golden brown and tender.
- Mix in chopped jalapeños and crispy bacon bits once the potatoes are done.
- In another bowl, combine softened cream cheese with shredded cheddar cheese; microwave briefly if needed. Fold this mixture into the potato-bacon-jalapeño medley until everything is well coated.
- Garnish with sliced green onions before serving warm or refrigerate for a cold salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg