These jalapeno popper smashed potatoes are crispy, cheesy, and full of spice! Once you try them, you'll be totally addicted.
Ingredients
For the Smashed Potatoes
1 1⁄2 pounds baby red potatoes, washed but unpeeled
1⁄4 cup (1/2 stick) unsalted butter, melted
1⁄2 teaspoon kosher salt
1⁄2 teaspoon garlic powder
1⁄2 teaspoon black pepper
2 medium jalapeno peppers, seeded, finely diced
6 slices bacon, cooked and crumbled
1 cup sharp cheddar cheese, shredded
For the Dip
1 cup sour cream
1 tablespoon dry ranch seasoning mix
1 tablespoon jalapeños, minced (optional)
Instructions
Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Add the potatoes to a large pot of salted water. Bring to a boil for 15-20 minutes or until easily pierced with a fork. Drain and air dry for 5 minutes.
Place the slightly cooled potatoes on the prepared baking sheet. Use the bottom of a clean, sturdy glass to smash to about 1/4-inch thick. Let air dry for an additional 5 minutes.
Brush the potatoes with melted butter. Season with salt, garlic powder, and pepper. Bake for 20 minutes. Then, carefully flip and bake for another 20 minutes.
Remove from the oven and top with the diced jalapeno peppers and crumbled bacon. Evenly distribute the cheese on top. Bake for another 3-5 minutes to melt the cheese.
Combine the sour cream, ranch seasoning, and jalapeno powder in a bowl. Mix well.
Serve the jalapeño popper smashed potatoes with the spicy ranch dip on the side. Enjoy!