Jalapeño Popper Smashed Potatoes
If you love jalapeño poppers and crispy potatoes, this recipe brings the two together in the most delicious way! These Jalapeño Popper Smashed Potatoes are crispy on the outside, soft in the middle, and topped with a creamy cottage cheese and cream cheese mixture, melty cheddar, spicy jalapeños, and crispy bacon.
They’re the perfect game-day snack, appetizer, or side dish, and they pack in tons of flavor and texture—a little crispy, creamy, cheesy, and spicy in every bite!
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Recipe Tips
Boil Just Until Fork-Tender: You want the potatoes to be soft enough to smash but not falling apart. 15-20 minutes of boiling should do the trick.
Smash Gently for the Best Texture: Press the potatoes down just enough to flatten them slightly while keeping some texture. If they’re smashed too thin, they may fall apart or become too crisp without the creamy center.
Get Extra Crispy Edges: Drizzle olive oil generously over the potatoes before roasting and don’t overcrowd the pan. This helps them crisp up beautifully instead of steaming.
Broil at the End for a Golden Cheese Topping: After adding the toppings, pop them under the broiler for a minute or two to get that gooey, bubbly cheese layer.
Ingredient Swaps: Baby Potatoes ? Use Yukon Gold or red potatoes for a creamy texture. Cottage Cheese ? Swap for Greek yogurt or sour cream for a tangier flavor. Cheddar Cheese ? Try pepper jack or a Mexican cheese blend for an extra spicy kick. Jalapeños ? Use pickled jalapeños for a tangier heat or swap for sliced green chiles. Bacon (Optional) ? Skip for a vegetarian version or swap for turkey bacon.
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Crisp them back up in the oven at 375°F for 10-12 minutes or air fry at 375°F for 5-6 minutes.
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More High Protein Recipes:
Jalapeño Popper Smashed Potatoes
Ingredients
- 2 lbs baby potatoes Yukon gold or red potatoes work best
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Toppings:
- 4 oz cream cheese softened
- ½ cup cottage cheese
- 1 cup shredded cheddar cheese
- 2 jalapeños thinly sliced (remove seeds for less heat)
- 4 slices bacon cooked and crumbled (optional)
- 2 tbsp fresh chives chopped
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper
- Place the baby potatoes in a large pot of salted water and boil for 15-20 minutes, or until fork-tender; drain and let cool slightly
- Place the boiled potatoes on the baking sheet and gently smash each potato with the bottom of a glass or a fork to flatten them slightly
- Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper
- Roast in the oven for 20-25 minutes, or until the edges are crispy and golden.
- In a small bowl, mix the softened cream cheese and cottage cheese until smooth
- Once the potatoes are roasted, dollop or spread the cream cheese mixture evenly over each potato.
- Top with shredded cheddar cheese, jalapeño slices, and crumbled bacon (if using)
- Return the potatoes to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly
- Sprinkle with fresh chives and serve immediately
