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Jalapeno Popper Potatoes

Jessica Fisher · July 17, 2017 · 26 Comments

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What happens when you combine Jalapeno Poppers with Potato Skins? You get these amazingly good Jalapeno Popper Potatoes, the perfect side dish for any occasion.

A close up of jalapeño poppers potatoes

Jalapeno Poppers and Potato Skins are probably two of my favorite appetizers. I don’t have them often. I wouldn’t be able to stop eating them. They are so good, aren’t they?

I mean, you really can’t go wrong with bacon and jalapenos. Years ago we had a neighbor who made these delicious bacon appetizers. They were strips of bacon wrapped around the tiniest bits of cream cheese and jalapenos. Sometimes she added pineapple chunks, too. They were time intensive to make, but oh so delicious to eat.

And since then, I love jalapeno poppers when made with good cheeses and wrapped in bacon. Yum!

You can’t go wrong with bacon and potatoes, either. That’s why combining bacon, potatoes, jalapeno, and cheese is such a phenomenal combination. 

This is a delicious side dish for burgers, grilled or roast meats, and any number of other main dishes. I like it with a green salad for an almost meatless meal.

Truth be told, I could probably eat the entire pan all by itself.

A bunch of different types of food on a plate, with jalapeño popper potatoes

How I make this good and cheap:

Here are some of the strategies I use to make this recipe more economical:

  • Track prices and shop the lowest store. This year I’ve paid more attention to which stores have the lowest prices. Where I live, ALDI has the best price on potatoes, so I try to buy them there if I can’t find a sale price elsewhere.
  • Stock up on sales. I’m a little picky about which sour cream and cheddar cheese I buy, so I watch for sales and stock up when it’s a good price. Same goes for bacon. I like uncured over conventional, so I watch patiently and then clear the shelves. Kidding. Sort of.

Tools I use to make this recipe easy:

Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

  • plastic cutting boards – I have blue boards for veggies and white boards for meat.
  • Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
  • stainless steel mixing bowl – I’m not sure you have too many of these.
  • dual-sided silicone spatula/spoon – This is great for the cooking process as well as scraping every last bit out of the pan.
  • large skillet with lid – I have two of these since I love this model so much.
  • box grater or food processor – for shredding cheese
A close up of jalapeño poppers potatoes
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Jalapeno Popper Potatoes

What happens when you combine Jalapeno Poppers with Potato Skins? You get these amazingly good Jalapeno Popper Potatoes, the perfect side dish for any occasion.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: jalapeno potatoes
Servings: 8 servings
Calories: 368kcal
Author: Jessica Fisher

Ingredients

  • 3 slices bacon chopped
  • 1/2 onion chopped for 1/2 cup
  • 2 to 4 jalapeno sliced
  • 4 lb red potatoes scrubbed and quartered
  • 1 cup sour cream
  • 8 oz cheddar cheese (shredded) 2 cups
  • salt
  • black pepper

Instructions

  • In a large skillet over medium heat, cook the bacon, onion and jalapenos until the bacon is crisp and the onions and peppers are tender. Drain on paper toweling and set aside.
  • In a large pot of boiling water, cook the potatoes until fork tender, about 20 minutes. Drain.
  • Preheat the oven to 350 degrees. Grease a 9x13 baking dish with nonstick cooking spray.
  • In a large mixing bowl combine the potatoes, sour cream, and 1 cup shredded cheese. Season to taste with salt and pepper. Spoon this mixture into the prepared baking dish.
  • Cover the potato mixture with the reserved cup of shredded cheese as well as the jalapeno bacon mixture.
  • Bake for 30 to 45 minutes or until the cheese is melted and the potatoes are hot.

Notes

Here are some of the strategies I use to make this recipe more economical:
  • Track prices and shop the lowest store. This year I've paid more attention to which stores have the lowest prices. Where I live, ALDI has the best price on potatoes, so I try to buy them there if I can't find a sale price elsewhere.
  • Stock up on sales. I'm a little picky about which sour cream and cheddar cheese I buy, so I watch for sales and stock up when it's a good price. Same goes for bacon. I like uncured over conventional, so I watch patiently and then clear the shelves. Kidding. Sort of.

Nutrition

Calories: 368kcal | Carbohydrates: 39g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 294mg | Potassium: 1140mg | Fiber: 4g | Sugar: 4g | Vitamin A: 516IU | Vitamin C: 25mg | Calcium: 260mg | Iron: 2mg

close up of jalapeño popper potatoes

Originally published October 12, 2011. Updated July 16, 2017.

Filed Under: Recipe, Side Dishes

Reader Interactions

Comments

  1. Kristin says

    October 12, 2011 at

    My husband will love this recipe! I still have jalapeno peppers growing in my garden.

    Reply
  2. Jenna @ Newlyweds says

    October 12, 2011 at

    Wow those Potatoes look so good. I know my whole family would love them and I love that you cook the onions and peppers with the bacon, good tip.

    Reply
  3. Shirlene says

    October 12, 2011 at

    YUM, I am going to the store tomorrow so looks like they are on the menu for the weekend. Thanks for a great recipe!

    Reply
  4. Michelle @ Simplify, Live, Love says

    October 12, 2011 at

    That looks SO good! How do I get this on Pinterest so I can find it later? 🙂

    Reply
    • Jessica Fisher says

      October 12, 2011 at

      LOL! I have the pinmarklet downloaded to my toolbar. That’s the easiest way I pin things.

      Reply
  5. Debbi Does Dinner Healthy says

    October 13, 2011 at

    I love this recipe! I’m so making it soon, thanks!!

    Reply
  6. Carrie Phelps says

    October 13, 2011 at

    The pictures look delicious! I also make something like this, I oven roast potatoes, and add cheddar cheese, bacon chunks & jalapenos! I love your recipes!
    Carrie

    Reply
  7. carmen @ life blessons says

    October 13, 2011 at

    That looks delicious, totally like something you’d pay $8 or $10 for at TGIF! Perfect for right now as the weather keeps turning colder and colder. Thanks for sharing!

    Reply
  8. Jen Blacker says

    October 13, 2011 at

    That looks so good. My husband hates hot things so he’d never eat it. Me? I’d eat the whole thing! Now I’ll have to try to make it. 🙂
    Thank you for hosting! I shared my loaded baked potato soup. I’m actually making it Friday along with a cheese soup so I can relax most of the weekend.

    Reply
  9. Jenny says

    October 13, 2011 at

    YUM! Can’t wait to make these.

    Reply
  10. Spice says

    October 13, 2011 at

    Oh! I love these…I think my daughter gonna love this as it has everything she likes bacon, sour cream, cheese & Jalapeno peppers…..btw I linked my spicy potatoes to this post & instead of entering the name of dish I entered mine, how do I edit that…
    thanks

    Reply
  11. Dana says

    October 13, 2011 at

    Oh my that looks good!! Can’t wait to try it!!!

    Reply
  12. Domini says

    October 13, 2011 at

    This recipe looks delicious! I know my kid and husband would love it, and I plan to try it. Thanks for sharing…

    Reply
  13. lori says

    October 13, 2011 at

    This recipe sounds delicious! I plan to make it very soon.

    Reply
  14. Kathy says

    October 13, 2011 at

    We have to watch our saturated fat- and I think this recipe will be a cinch to make with turkey bacon and reduced fat cheese and sour cream! Can. Not. Wait.
    Thanks for posting!

    Reply
  15. susan says

    October 14, 2011 at

    I made something similar to this last night based on your recipe. I had baked potatoes earlier in the week and saved to make Baked Potato Soup, but the thought of soup in 105 degree weather made me cringe. So, I saw your recipe, and cut up my baked potatoes, sauteed onion, bacon, and bell peppers, and added some jalapeno sour cream that we had in the fridge. It was delicious! Thank you so much for the idea.

    Reply
    • Jessica Fisher says

      October 14, 2011 at

      It’s so easy, you don’t really need a recipe. So glad it worked for you all!

      Reply
  16. Jamie says

    October 15, 2011 at

    sounds incredible — my husband walked by the computer and saw the picture and wants me to make them for dinner tomorrow!!

    Reply
  17. Carrie says

    December 12, 2011 at

    I have made these a couple of times from your recipe and we love them! Question though: how do you cook the potatoes beforehand?

    Reply
    • Jessica Fisher says

      December 12, 2011 at

      I boil them, but I imagine you could use leftover baked potatoes?

      Reply
  18. Mialee says

    September 15, 2014 at

    Do you think this would freeze well? Before baking? Thanks for all your recipes and tips!

    Reply
    • Jessica Fisher says

      September 15, 2014 at

      It should work if you make sure to use RED potatoes. The other kinds will go mealy. I haven’t tried it though, so I can’t say 100%. Let me know how it works. Sounds yummy!

      Reply
  19. Alisha says

    July 18, 2017 at

    My husband is going to LOVE these! Thanks for sharing!

    Reply
    • Jessica Fisher says

      July 25, 2017 at

      Let me know how you like them!

      Reply
  20. kara says

    July 18, 2017 at

    What is the cole slaw looking dish in the picture? I love shredded cabbage and am always looking for new ways to eat it.

    Reply
    • Jessica Fisher says

      July 25, 2017 at

      That recipe is here: https://lifeasmom.com/sunshine-cole-slaw-urs-cabbage/ I just haven’t updated the pics on that post yet.

      Reply

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