This recipe takes everything you love about jalapeno poppers, and pairs it with one of my favorite potato side dishes, crispy smashed potatoes. The potatoes are first boiled, then smashed and baked until craggy and crisp on top. Then topped with cheese, and jalapenos, and bacon of course!

The balance of crispy, cheesy, spicy, and savory is the perfect pairing. But they’re actually easy enough to make, you’ll want to make them on repeat.

Why you’ll love these

• Big flavor: Bacon, jalapeños, and cheese. Need I say more? They bring the perfect bold, addicting flavor that you want!
• Perfect for sharing: Great for parties, game day, or holiday tables.
• Crispy Texture: The double cooking makes these potatoes fluffy inside, with the best crunchy and crispy edges.
• Adjust the Heat: Even with a few bits of jalapeno, these aren’t too spicy. Even my oldest likes them as is. Add a little more jalapeno for extra spice, or less for a calmer mouthful.

Ingredients needed:

This is a quick overview of the ingredients you’ll need for this Jalapeno Popper Crispy Smashed Potatoes Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• Small Potatoes – I like using golden potatoes, but red potatoes will work as well
• Unsalted Butter – to give the potatoes a nice flavor
• Olive Oil – to give the potatoes an extra crispy skin
• Salt and Black Pepper – to flavor the potatoes
• Cheddar Cheese:
• Jalapenos: Remove the seeds and chop them up. You can dice them or slice them. Add as many pieces as you want for the right amount of heat.
• Bacon: Cook until crispy so it adds the best crunch, and savory flavor on top

How to make Crispy Jalapeno Popper Smashed Potatoes?

Step 1: Boil the potatoes. Add the potatoes to a pot of water and heat the pot over medium until boiling. Then lower to a simmer and let the potatoes cook until they are fork tender. Drain the potatoes into a colander, and drain out the water. Let them sit for about 5 minutes.

Step 2: Bake the Potatoes. Brush a cookie sheet or two with olive oil. Place the potatoes on the pan and press them down with the bottom of a glass, or a potato masher, until they’re about 1/2 inch thick. Drizzle the tops with butter, more olive oil, and sprinkle salt and pepper over the tops. Bake until they’re crispy and golden.

Step 3: Add the Toppings. Sprinkle the top of the potatoes with lots of shredded cheddar cheese, bacon, and jalapenos. Bake them for another few minutes until the cheese is melted and gooey. Serve with sour cream or ranch dressing!

Storage Instructions

These crispy smashed potatoes are best served hot and fresh. If you do have leftovers you can store them in an airtight container in the fridge for up to 3 days. Reheat the leftovers in the oven or air fryer until hot and crispy again for the best results.

What to serve with these

These spicy smashed potatoes are delicious as an appetizer or side dish. They’re a perfect potato side for almost any dinner, I love them along side some grilled chicken, cheese burger, garlic steak, or any time you want meat and potatoes!

They’re delicious served up as an appetizer for a party with other party food favorites like sliders, buffalo wings, or nachos. And of course don’t forget the sour cream and ranch for dipping them in!

These Jalapeno Popper Smashed Potatoes are such a great comfort food with a flavorful twist. Crispy, and packed with flavor, they are guaranteed to disappear fast!

More Party Favorites

• Bacon Ranch Cheese Ball
• Buffalo Dip
• Crispy Potatoes Skins
• Mini Pretzel Dogs
• Queso and Ground Beef Dip
• Pizza Rolls

Print

Jalapeno Popper Crispy Smashed Potatoes

If you love Jalapeno Poppers and Crispy Smashed Potatoes, these are about to become your new favorite side dish! They're crispy on the outside, fluffy on the inside, so cheesy, with smoky bacon, and just the right amount of heat. You'll want these on repeat for game days, holidays, or anytime you're having a party!

Course Side Dish

Cuisine American

Keyword crispy smashed potatoes, Potatoes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10

Calories 242kcal

Ingredients

• 1.5 lbs small Yukon Gold Potatoes
• 2 tsp salt (divided)
• 2 TBS extra virgin olive oil
• 4 TBS unsalted butter (melted)
• 1/4 tsp black pepper
• 1.5 cups Shredded Cheddar Cheese
• 2 jalapenos (de-seeded, and chopped)
• 6 slices bacon (cooked until crispy, then chopped)

Instructions

• Place the cleaned potatoes in a large pot and fill it with water (about 2 inches above the top of the potatoes), add 1 teaspoon of salt to the pot of water. 1.5 lbs small Yukon Gold Potatoes, 2 tsp salt
• Heat the pot over medium high heat, and bring it to a boil. Once boiling, cook the potatoes for 15 to 20 minutes, or until fork tender.
• Drain the water out into a colander, then let the potatoes sit in the colander for 5 minutes to steam dry.
• Preheat the oven to 425 F. Grease two baking pans with 1 TBS of the olive oil. 2 TBS extra virgin olive oil
• Place the potatoes onto the pans. Press them down until they're about 1/4inch thick with the bottom of a cup, or potato smasher.
• Drizzle remaining olive oil, and melted butter over the top of the potatoes. Sprinkle potatoes evenly with remaining 1 teaspoon salt and pepper. 4 TBS unsalted butter, 1/4 tsp black pepper
• Roast the potatoes for 25 to 28 minutes, or until golden brown and edges are crispy. Rotate the pans half way through baking.
• Remove the pans from the oven and sprinkle the potatoes evenly with cheese, jalapenos, and bacon pieces. 1.5 cups Shredded Cheddar Cheese, 2 jalapenos, 6 slices bacon
• Bake for another 5 or so minutes, until the cheese is melted and gooey.
• Season to taste with more salt and pepper. Top with chives, and serve with ranch dressing, or sour cream.

Nutrition

Calories: 242kcal | Carbohydrates: 13g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 668mg | Potassium: 335mg | Fiber: 2g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 17mg | Calcium: 131mg | Iron: 1mg

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