Jalapeño Popper Smashed Potatoes Easy and Tasty Dish

Ingredients

• 2 pounds baby potatoes
• 1 cup cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 0.5 cup jalapeños, seeds removed and finely chopped
• 0.25 cup sour cream
• 2 tablespoons green onions, chopped
• 4 tablespoons unsalted butter, melted
• to taste salt and pepper
• optional crispy fried onions for topping

Instructions

1. Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender, about 15-20 minutes.
2. Drain the potatoes and allow them to cool for a few minutes. Preheat your oven to 400°F (200°C).
3. In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, chopped jalapeños, sour cream, and green onions. Season with salt and pepper, and mix well until combined.
4. Place the drained potatoes on a baking sheet lined with parchment paper. Using a fork or a potato masher, gently smash each potato until it flattens but still holds its shape.
5. Spoon a generous amount of the cheese mixture on top of each smashed potato. Drizzle melted butter over the entire tray for flavor and crispiness.
6. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and slightly golden on top.
7. Remove from the oven and let them cool slightly. Optionally, sprinkle crispy fried onions on top for extra crunch.