Jalapeno Popper Smashed Potatoes are smashed baby potatoes brushed with butter, seasoned, and topped with jalapeno peppers, bacon, and cheese. Then, the potatoes are served with a creamy, zesty, and mildly spicy homemade dip. It’s like enjoying the favorite jalapeno popper appetizer in a potato! And, you can also make these in an air fryer! I also have Garlic Cajun Smashed Potatoes you will love!
Ingredients & Substitutions
Potatoes: Look for baby red potatoes, leaving the skins on. You could also use Yukon Gold potatoes, but they won’t have the same texture. In fact, you could go with any potato and leave the skin on. Remember that cooking times may vary depending on the size and type of potato you choose. Once smashed, the potatoes are brushed with melted butter and seasoned with salt, pepper, and garlic powder.
Jalapeno Peppers: How you dice the jalapeno peppers will determine how spicy the potatoes will be. For the most kick from the peppers, keep the seeds and ribs intact when dicing. For less heat, seed and dice the peppers before adding them.
Bacon: Get the bacon cooked nice and crispy before crumbling it. For easy clean-up, bake the bacon in the oven. Line a baking sheet with aluminum foil, line the strips of bacon on it, and bake for 18-20 minutes at 415°F. Or, you could buy precooked bacon to use.
Cheese: Shredded sharp cheddar cheese adds a creamy and tangy element that complements the spiciness of the jalapenos perfectly.
Dip: The sour cream-based dip is seasoned with ranch seasoning mix and jalapeno powder. Ground jalapeno powder adds an additional punch of spiciness to the dip. Look for it in the spice aisle of the grocery store. You could leave it out if you don’t have any on hand. Or, add more to make the dip have more of a kick.
How to Smash Potatoes
After the potatoes have been boiled, there are a few ways you can smash them. First, place the boiled potatoes onto a cutting board or the lined baking sheet. Then, use one of the following methods:
- Potato Masher: Press down gently onto the potatoes until they reach your desired thickness.
- Fork: Use the tines of a fork to press down and flatten the potatoes.
- Pan: Place a heavy-bottomed pan on top of the potatoes and press down gently.
- Rolling Pin: Using a rolling pin will give the potatoes a more uniform size and thickness.
- Hands: If you don’t have other options, simply press down on the potatoes with the palms of your hands.
- Bottom of a Glass: If choosing to smash the potatoes with the bottom of a glass, make sure the glass is sturdy enough to apply some pressure without breaking. A mason jar would also work.
What To Serve With Jalapeno Popper Smashed Potatoes
This recipe could be served as an appetizer or as a side dish. If served as a side dish, it’s a flavorful and unique way to add potatoes to the menu! They would complement any protein dishes like rotisserie chicken, shredded chicken, steak bites, or pork chops, just to name a few!
Storing & Reheating Jalapeno Popper Smashed Potatoes
First, let the smashed potatoes cool to room temperature. Then, store them in an airtight container in the refrigerator. They will last up to 3-4 days. Reheat them in the microwave, oven, or air fryer.
Jalapeno Popper Smashed Potatoes
- 1 ½ pounds baby red potatoes
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 medium jalapeno peppers, seeded, finely diced
- 6 slices bacon, cooked, crumbled
- 1 cup (113 g) sharp cheddar cheese, shredded
- salt, to taste
- 1 cup (230 g) sour cream
- 1 tablespoon dry ranch seasoning mix
- 1 teaspoon jalapeno powder
- Preheat the oven to 425°F* and line a large baking sheet with parchment paper.
- Wash and boil the potatoes in salted water for 15-20 minutes, or until easily pierced with a fork.
- Drain the potatoes, and let them air dry for about 5 minutes. Place them on the lined baking sheet. Use a potato masher or the bottom of a sturdy glass to smash the potatoes to about ¼-inch thick. Let the smashed potatoes air dry for an additional 5 minutes.
- Brush the potatoes with butter and season with salt, garlic powder, and pepper. Bake for 20 minutes. Then, carefully flip the potatoes over and bake for an additional 20 minutes.
- Remove the smashed potatoes from the oven. Top the potatoes equally with the diced jalapeno peppers. Then, evenly distribute the crumbled bacon over each potato. Top each with cheese. Bake for an additional 3-5 minutes to melt the cheese.
- To a small bowl, add sour cream, dry ranch seasoning, and jalapeno powder. Mix to combine.
- Serve the smashed potatoes with the dip.
- Boil and smash the potatoes. Brush with melted butter and season with salt, garlic powder, and pepper.
- Next, line the basket of your air fryer with parchment paper.
- Place the smashed potatoes in a single layer in the lined basket of the air fryer.**
- Air fry for 14-15 minutes at 400°F, flipping over halfway through.
- Top potatoes with jalapeno peppers, bacon, and cheese. Air fry for 1 more minute, or until the cheese is melted.
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What the Test Kitchen had to say about this recipe:
Oh my gosh, I just love these! Crispy on the outside and garnished with all of the toppings, your dinner guests will rave. Do not let them skip out on the dip!!!
This is a fun and delicious way to serve potatoes! I loved the crispy texture with the jalapeno popper flavors on top, even without the dip!
So so so flavorful! I would definitely make these for a get-together or game day! That sauce really elevates these potatoes, try these!
These are fantastic! The potato pieces are a great size for snacking! You must try it with the sauce because it will bring everything together to create the distinctive Jalapeno Popper flavor!
Oh man! These are so good. They remind me of our Irish Nachos! Crispy baked potato with the most delicious toppings and the dip is perfect! It's a little spicy but I didn't mind it at all!
I love these, like potato nachos! The toppings are delicious on these and the dip absolutely makes it a must-try!