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Jalapeño Popper Roasted Potato Salad Recipe

Jalapeño Popper Roasted Potato Salad

Welcome to the tantalizing world of Jalapeño Popper Roasted Potato Salad! This delightful dish is the perfect combination of comfort food and bold flavors, making it an irresistible addition to any gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb baby potatoes halved
  • 3 tbsp olive oil
  • 1 tsp garlic powder
Salt and pepper
  • 1 cup cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled bacon
  • 1/4 cup pickled jalapeños chopped
  • 2 green onions sliced
  • 1/4 cup fresh cilantro chopped (optional)

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Spatula or Wooden Spoon
  • Sharp Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Oven mitts

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C).
  2. Step 2: In a large mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, and a pinch of salt and pepper until evenly coated.
  3. Step 3: Spread the seasoned potatoes in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through.
  4. Step 4: In a separate bowl, combine cream cheese, shredded cheddar cheese, crumbled bacon, chopped pickled jalapeños, and sliced green onions. Mix until well incorporated.
  5. Step 5: Once the potatoes are roasted, allow them to cool slightly, then gently fold them into the cheese mixture.
  6. Step 6: Garnish with fresh cilantro if desired and serve warm or at room temperature.

Notes

This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.