Description
Jalapeño Popper Roasted Potato Salad is a delightful twist on traditional potato salad, combining crispy roasted baby potatoes with creamy cheese and a fiery jalapeño kick. This vibrant dish brings together rich flavors, making it perfect for summer barbecues, picnics, or family gatherings. Easy to prepare and incredibly tasty, it’s sure to impress your guests and leave them craving more!
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 fresh jalapeños, diced (seeds removed for less heat)
- 1/2 cup crispy bacon bits
- 1/4 cup green onions, chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the halved baby potatoes with olive oil, salt, and pepper; spread them on the prepared baking sheet.
- Roast the potatoes for 25-30 minutes until golden brown; flip halfway through for even cooking.
- In a large bowl, mix softened cream cheese, sour cream, cheddar cheese, jalapeños, bacon bits, and green onions until well combined.
- Allow roasted potatoes to cool slightly before gently folding them into the creamy mixture.
- Transfer to a serving bowl; garnish with additional green onions or bacon bits if desired. Serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup (180g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg