Jalapeno Popper Potatoes Food

CHEESY JALAPENO POPPER POTATOES

Steps:

• Preheat oven to 375 degrees and prepare a 9x13 baking dish by spraying with nonstick cooking spray.
• In a large bowl, combine the frozen potatoes, diced jalapeno, salt, pepper, paprika, evaporated milk, cream cheese, cheddar cheese, and pepper jack cheese.
• Spread the potato mixture in the casserole dish and top with chopped bacon.
• Combine the melted butter and bread crumbs and sprinkle over the top of the casserole.
• Bake the casserole in the preheated oven for 30 minutes, until the bread crumbs are toasted and the sauce is bubbling. Allow the casserole to rest for 5 to 10 minutes before serving.

JALAPENO POPPER MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl.
• Melt 1/4 cup butter in a skillet over medium heat; cook and stir green onions, jalapeno pepper, and garlic until soft and fragrant, 3 to 4 minutes. Mix green onion mixture and cream cheese together in a bowl; add remaining 1/4 cup butter and stir until butter melts. Add sour cream and mix well.
• Mix cream cheese mixture with the potatoes using a potato masher until most of the lumps are gone; season with salt.

JALAPENO POPPER POTATOES

Steps:

• 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.

JALAPENO POPPER POTATO SALAD

Steps:

• Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
• Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
• Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
• Drain the bacon on a paper towel-lined plate, then chop.
• Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
• Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
• Top with the bacon and more scallions before serving.

JALAPENO POPPER AND POTATO CHOWDER

Steps:

• Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.
• Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.
• Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.
• Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.
• Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.