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Jalapeno Popper Smashed Potatoes Recipe
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Jalapeno Popper Smashed Potatoes
Serves 8
A delicious twist to an all-star appetizer.
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Ingredients:
| 1 1/2 lb baby red potatoes |
| 1/2 stick unsalted butter, melted |
| 1/2 teaspoon garlic powder |
| 1/2 teaspoon kosher salt |
| 1/2 teaspoon black pepper |
| 6 slices bacon, cooked and crumbled |
| 2 jalapeno peppers, seeded and finely diced |
| 1 cup shredded sharp cheddar cheese |
Directions:
- Preheat the oven to 425° F. Line a large baking sheet with parchment paper.
- Wash and boil the potatoes in salted water for 15-20 minutes, until just tender.
- Drain the water. Let the potatoes sit for 5 minutes. Transfer the potatoes to the baking sheet. Press down with the bottom of a glass to smash the potatoes. Let sit for 5 minutes.
- Brush the potatoes with the melted butter. Season with garlic powder, salt, and pepper. Place in the oven to bake for 20 minutes. Carefully flip the potatoes and bake for an additional 20 minutes.
- Remove from the oven. Top the potatoes with an even amount of bacon, diced jalapenos and shredded cheese.
- Return to the oven and bake for about 5 minutes, until the cheese is melted.
- Remove from the oven and let cool for a few minutes before serving.
| Course: | Side |
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