Jalapeno Popper Smashed Potatoes
I love the idea of taking a classic dish like mashed potatoes and giving it a spicy, cheesy twist to make "Jalapeño Popper Smashed Potatoes". It's the perfect way to add a little excitement to your meal. The crispy skin, creamy interior, and fiery jalapeño flavor are a match made in heaven.
Ingredients
- 1.5 pounds baby red potatoes
- 1/2 cup unsalted butter melted
- Baon Bits
- A cup of sharp cheddar cheese shredded
- Half teaspoon kosher salt
- Half teaspoon garlic powder
- Half teaspoon black pepper
- 2 medium jalapeño peppers seeded and finely diced
- Ranch sauce
- Diced green onions or chives optional
Instructions
- Preheat and Prepare: Set your oven to 425°F (220°C). Scrub the baby red potatoes under running water to clean them, leaving the skins intact for extra flavor and nutrition.
- Boil the Potatoes: Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt, then bring the water to a boil over medium-high heat. Lower the heat and simmer for 15-20 minutes, or until a fork pierces them easily.
- Drain and Cool Slightly: Pour the potatoes into a colander to drain. Let them sit for a few minutes until they’re cool enough to handle without burning your fingers.
- Smash the Potatoes: Cover a baking sheet with parchment paper for easy cleanup. Arrange the potatoes on the sheet with some space between them. Using the bottom of a glass or a potato masher, gently press each potato until it’s about 1/2 inch thick—don’t worry if they crack, that’s part of the charm.
- Season Generously: In a small bowl, combine the melted butter, kosher salt, garlic powder, and black pepper. Stir well, then brush this mixture over the top of each smashed potato, coating them thoroughly for maximum flavor and crispiness.
- Bake to Perfection: Place the baking sheet in the oven and bake for 20-25 minutes. Check for golden, crispy edges—remove them when they look irresistible.
- After the cheese, spread bacon bits and the sliced jalapeno peppers on the top of this creation.
- Slide the sheet into the oven and bake for 15-20 minutes. You’re looking for crispy, golden edges. Watch them closely here so they don’t overgrown. Remove from oven when cheese is melted.
- Pull the potatoes out and drizzle the ranch sauce on top. Top it with diced green onions for a healthy visual element.
- Serve them up warm, with that cheese all gooey and perfect. You could sprinkle some chives on top for color as well, but honestly, they’re great as is.
- ADDED CRUNCHINESS: If you like them extra crispy: bake smashed potatoes in preheated oven after brushing with butter and seasoning with salt and pepper. Bake for 10-15 minutes. Then remove and add toppings and bake for an additional 5 minutes until cheese has melted
Notes
Recipe Notes
- Keep the jalapeño seeds in or add more jalapeño powder if you love a fiery bite.
- Boil and smash the potatoes ahead of time, then refrigerate. When ready, season and bake as instructed.
- Try pepper jack for added heat or mozzarella for a milder, stretchy finish.
- Serve alongside grilled steak, roasted veggies, or as a hearty vegetarian centerpiece.