Description
A flavorful twist on classic potato salad, featuring crispy roasted potatoes, zesty creaminess from cream cheese and jalapenos.
Ingredients
Scale
- 2 pounds small potatoes, diced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup jalapenos, diced (fresh or pickled)
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, sliced
- Crumbled bacon (optional, for topping)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes or until golden and crispy, turning halfway through.
- While the potatoes are roasting, in another bowl, mix together the cream cheese, sour cream, and mayonnaise until smooth.
- Stir in the diced jalapenos, shredded cheddar cheese, and green onions into the cream mixture.
- Once the potatoes are done, let them cool slightly before folding them into the creamy mixture.
- Serve warm or chilled, topped with crumbled bacon if desired.
Notes
For extra spice, consider adding more jalapenos or mixing in diced serrano peppers. Refrigerate for at least an hour for the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: potato salad, jalapeno popper, comfort food, side dish, BBQ