Jalapeno Poppers Potatoes

You have to indulge sometimes, right?

I think this was supposed to be a side dish. Well, I chose to eat it as a meal.  The rest of the family had hamburgers along with these potatoes. No burger for me.  This was fairly high calorie but oh-so good. 

The bacon jalapeno topping was so good, I could eat that with a spoon!  Actually, I did make extra and ended up saving some for an omelet the next day. 

I recommend indulging.  This was totally worth it.

Jalapeno Popper Potatoes Recipe
Adapted from Life as Mom



6 slices bacon, chopped
1/2 cup chopped onion
2 to 4 jalapeno peppers, sliced
4 pounds red potatoes, scrubbed, diced, and cooked until fork tender
1 cup sour cream
2 cups shredded cheddar cheese
salt and pepper to taste

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 and set aside.


Preheat the oven to 350 °. Spray a 9×13 baking dish with nonstick cooking spray.


In a large mixing bowl combine the cooked and drained potatoes, sour cream, and 1 cup shredded cheese. Spoon this mixture into the prepared pan.


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.

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This is linked with:
Let's Do Brunch at My Sweet and Savory

We are That Family at We Are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Best Recipe at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Made By You Monday at Skip to My Lou
Ultimate Recipe Swap at Life as Mom