Jalapeno Popper Roasted Potato Salad with Turkey Bacon Delight
Indulge in the creamy, spicy flavors of this Jalapeno Popper Roasted Potato Salad, perfectly blended with turkey bacon for a delightful twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 pounds baby potatoes
- 6 slices turkey bacon
- 1 cup jalapenos, diced
- 1 cup cream cheese
- 1/2 cup cheddar cheese, shredded
- 1/4 cup green onions, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and cut the baby potatoes in half. Toss them with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the potatoes on a baking sheet and roast for 25-30 minutes until golden and tender.
- In a skillet, cook the turkey bacon until crispy. Remove and crumble.
- In a large bowl, combine the roasted potatoes, diced jalapenos, cream cheese, cheddar cheese, green onions, and crumbled bacon. Mix well.
- Serve warm or chilled.
Notes
- This salad can be made ahead of time and stored in the refrigerator.
- For a spicier kick, adjust the amount of jalapenos.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Jalapeno, potato salad, turkey bacon, roasted