Jalapeño Popper Smashed Potatoes
These Jalapeño Popper Smashed Potatoes are crispy, cheesy, and packed with flavor. Made with roasted baby potatoes, a creamy cottage cheese mixture, melty cheddar, jalapeños, and crispy bacon, they’re the perfect spicy, satisfying side dish or appetizer!
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SERVINGS: 8
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
Enable step-by-step mode- 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