Ingredients
Equipment
Method
Roast the potatoes
- Preheat the oven to 425°F and place a sheet pan in the oven to heat. This helps the potatoes start crisping right away.
- Toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer so they roast instead of steam.
- Roast for 30-35 minutes at 425°F until the potatoes are golden. Look for crisped edges and deep browning on the cut sides.
- Let the roasted potatoes cool for 1 hour before mixing. Cooling prevents the dairy dressing from becoming runny.
Make the jalapeño popper dressing
- Mix the softened cream cheese with the sour cream until smooth. Stir until there are no lumps and the mixture looks glossy.
- Combine the cooled potatoes with the crumbled bacon, diced jalapeños, and shredded cheddar. Toss gently so the cheddar coats the potatoes.
- Toss the potato mixture with the cream cheese dressing until everything is coated. The salad should look creamy but still hold its roasted texture.
- Top with the sliced green onions before serving. Add them at the end for best color and crunch.
Notes
For the best texture, cool the roasted potatoes fully for 1 hour so the dressing thickens instead of melting. Refrigerate leftovers in a covered container for up to 4 days; it can also be frozen for up to 1 month, though the potatoes may soften after thawing. If you want a lighter option, use reduced-fat cream cheese and sour cream to cut calories while keeping the jalapeño popper vibe.