Description
A delicious and creamy potato salad inspired by jalapeño poppers, featuring roasted baby potatoes, cheese, and crispy bacon.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled bacon (about 4 slices)
- 2 jalapeños, seeded and diced
- 1/4 cup green onions, sliced
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the halved baby potatoes with olive oil, salt, black pepper, and garlic powder until evenly coated. Spread the potatoes in a single layer on the prepared baking sheet.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and tender, stirring halfway through for even cooking.
- While the potatoes are roasting, in a medium bowl, mix together the softened cream cheese, sour cream, shredded cheddar cheese, crumbled bacon, diced jalapeños, and green onions until well combined.
- Once the potatoes are done roasting, allow them to cool slightly for about 10 minutes. Then, gently fold the warm potatoes into the cheese mixture until everything is well combined.
- Transfer the potato salad to a serving dish, and if desired, garnish with fresh cilantro. Serve warm or at room temperature.
Notes
- For a spicier kick, leave some seeds in the jalapeños or add a pinch of cayenne pepper to the cheese mixture.
- Substitute the bacon with cooked and crumbled turkey bacon or omit it for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg