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Jalapeno Popper Smashed Potatoes

Jalapeno Popper Smashed Potatoes with Creamy Ranch Delight

Delicious Jalapeno Popper Smashed Potatoes bring comfort food to a new spicy level, perfect as an appetizer or side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds baby red potatoes Substitute with Yukon Gold for a different texture
  • 4 tablespoons unsalted butter Use olive oil for a dairy-free option
  • 1 teaspoon kosher salt Adjust based on personal taste
  • 1 teaspoon garlic powder Can substitute with fresh minced garlic
  • 1 teaspoon black pepper Modify based on spice tolerance
For the Toppings
  • 2 medium jalapeno peppers Deseed for milder flavor
  • 4 slices bacon Turkey bacon works as a substitute
  • 1 cup sharp cheddar cheese Can use Monterey Jack or favorite melting cheese
For the Dip
  • 1 cup sour cream Greek yogurt is a tangy substitute
  • 1 package dry ranch seasoning mix Consider making your own ranch seasoning
  • 1 teaspoon jalapeno powder Substitute with cayenne pepper if not available

Equipment

  • large pot
  • Baking Sheet
  • Potato Masher
  • Small saucepan
  • Mixing Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Place the baby potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender.
  3. Drain the potatoes and allow them to air dry for about 5 minutes.
  4. Using a potato masher, smash each potato to about ¼-inch thickness.
  5. Melt the butter and brush it onto each smashed potato. Season with salt, garlic powder, and black pepper.
  6. Place the prepared potatoes on the baking sheet and bake for 20 minutes until golden brown.
  7. After 20 minutes, flip the potatoes and bake for another 20 minutes.
  8. Top the potatoes with diced jalapenos, crumbled bacon, and shredded cheddar cheese, then bake for an additional 3-5 minutes until cheese is melted.
  9. In a small bowl, mix sour cream, dry ranch seasoning, and jalapeno powder to create the creamy ranch dip.
  10. Serve the potatoes hot alongside the creamy ranch dip.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

For best results, dry the boiled potatoes thoroughly and consider removing seeds from the jalapenos for a milder dish.

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