Jalapeño Popper Smashed Potatoes: A Delicious Twist on Comfort Food

Ingredients

• 2 pounds baby potatoes
• 4 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 0.5 cup crumbled bacon (cooked)
• 2 to 3 jalapeños, diced and deseeded
• 2 tablespoons green onions, chopped
• 2 tablespoons sour cream
• 2 tablespoons olive oil
• to taste salt and pepper
• optional extra cheese and jalapeños for topping

Instructions

1. Place the baby potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
2. Preheat your oven to 425°F (220°C).
3. In a separate bowl, mix the diced jalapeños, crumbled bacon, chopped green onions, and sour cream. Set aside.
4. On a baking sheet, gently smash each potato with a fork or your palm to create a flat disc. Drizzle with olive oil and season with salt and pepper.
5. In a bowl, combine softened cream cheese with shredded cheddar cheese. Mix well and spoon a dollop onto each smashed potato.
6. Add a spoonful of the jalapeño and bacon mixture onto each potato, distributing evenly.
7. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly. If desired, add extra cheese and jalapeños on top during the last five minutes of baking.
8. Allow to cool slightly before serving. Garnish with additional green onions if desired.