Spicy Jalapeño Popper Potato Bake
Spicy Jalapeño Popper Potato Bake marries creamy Yukon Gold mash with tangy pimento cheese and gooey pepper Jack for a rich, cheesy bite. Smoky bacon and sautéed jalapeños add heat and depth, while the oven finish creates a golden, bubbly crust. Serve it as a bold side for game day, potlucks, or a cozy dinner spread.
- Prep15 mins
- Cook45 mins
- Serves10
- DifficultyMedium
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 2
Bring a large pot of salted water to a boil, add the potatoes, and return to a boil. Cook until very tender, 14 to 16 minutes. Drain the potatoes and place them in a large bowl.
- 3
Meanwhile, cook the bacon in a large skillet until crisp, drain it, and set it aside. Keep the drippings in the pan.
- 4
Add the jalapenos to the drippings and cook, stirring constantly, until softened, about 2 minutes. Add the jalapenos to the potatoes.
- 5
Add the reserved bacon, pimento cheese, 1 1/2 cups pepper Jack cheese, and salt. Stir to combine (the potatoes will break apart). Transfer the mixture to a casserole dish and top with the remaining cheese.
- 6
Bake in the preheated oven until browned and bubbly, about 20 minutes.
- Calories 331.59 kcal Moderate
- Protein 16.24 g Good Source
- Carbs 27.08 g Moderate
- Total Fat 19.03 g High
- Saturated Fat 8.74 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 56.02 mg Moderate
- Sodium 528.86 mg High
- Fiber 1.92 g Low Source
- Sugar 2.49 g Low Source
- Added Sugar 0.75 g Low Source
- Calcium 218.78 mg Moderate
- Iron 1.3 mg Low Source
- Potassium 587.6 mg Moderate
- Vitamin A 0.26 mcg_rae Low Source
- Vitamin C 31.42 mg Good Source
- Vitamin D 0.16 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛