Jalapeno Popper Potatoes

Jalapeno Popper Potatoes

These jalapeno popper potatoes are mashed potatoes baked with pepper Jack cheese, bacon, and jalapenos, for a spicy, rich side dish.

Ingredients :

• 3 pounds yukon gold potatoes, cubed
• 8 slices bacon, chopped
• 3 jalapenos, seeded and chopped
• 8 ounces pimento cheese with cream cheese added, such as palmetto® cheese
• 8 ounces pepper jack cheese, shredded
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring a large pot of salted water to a boil, then add potatoes and return to a boil. Cook until very tender, 14 to 16 minutes. Drain potatoes and add them to a large bowl.
3. Meanwhile, cook bacon until crisp in a large skillet, drain, and set aside. Reserve drippings in pan.
4. Add jalapenos to drippings, and cook, stirring constantly until softened, about 2 minutes. Add jalapenos to potatoes.
5. Add in reserved bacon, pimento cheese, 1 1/2 cups pepper Jack cheese, and salt. Stir to combine (potatoes will fall apart). Transfer mixture to a casserole dish and top with remaining cheese.
6. Bake in the preheated oven until browned and bubbly, about 20 minutes.