These Jalapeño Popper Potatoes are everything you love about the classic appetizer—creamy, cheesy, and spicy—packed into perfectly roasted baby potatoes. They’re crispy on the outside, soft inside, and stuffed with a jalapeño-cheese filling that melts in your mouth.
Origin Jalapeño Popper Potatoes
Inspired by the popular American jalapeño popper appetizer, this fusion recipe brings together the heat of jalapeños, the richness of cream cheese, and the comfort of baked potatoes. It’s a favorite at game-day parties and potlucks, where finger foods with bold flavors steal the spotlight.
What I Love About This Recipe
I absolutely love how this recipe turns a humble potato into a spicy, cheesy, and utterly indulgent bite-sized snack. The jalapeño adds just the right kick without overpowering, and the melty cream cheese blends beautifully with the crispy potato skin. It’s perfect for parties and easy enough for a weekend treat.
Also Read : Dal Makhani Recipe – North Indian Cuisine
Jalapeño Popper Potatoes
Course: Recipes4
servings30
minutes40
minutes130
kcalIngredients
15–20 baby potatoes
3–4 jalapeños, finely chopped (deseeded for less heat)
¾ cup cream cheese (softened)
½ cup shredded cheddar cheese
¼ cup sour cream
2 tablespoons chopped green onions
¼ teaspoon garlic powder
Salt and black pepper to taste
Olive oil for brushing
Crumbled cooked bacon (optional)
Extra cheddar and green onions for garnish
Directions
- Preheat oven to 400°F (200°C).
- Wash and boil the baby potatoes until just tender (not mushy), about 10–12 minutes. Drain and let cool.
- Cut each potato in half and scoop out a small portion from the center to make a well.
- In a bowl, mix cream cheese, cheddar, sour cream, jalapeños, green onions, garlic powder, salt, and pepper until well combined.
- Fill each potato half with the cheese-jalapeño mixture.
- Place on a baking sheet, brush with olive oil, and sprinkle extra cheddar over the top.
- Bake for 12–15 minutes or until the tops are golden and bubbly.
- Garnish with green onions and crumbled bacon if using. Serve warm.
Notes
- Adjust jalapeño quantity based on your heat preference.
- You can swap cream cheese with Greek yogurt for a lighter version.
