Jalapeño poppers are one of the best appetizer foods for a snack, for a side, for football game days, for girl dinner, for cookouts and parties, for pretty much everything. I put the same jalapeño popper flavors on some smashed potatoes and the two together made life worth living!

1. Add red potatoes to a large pot and fill with water. Bring to a boil and let cook for 20-25 minutes until fork tender
2. Place parchment paper on a cookie sheet and spray with oil. Using the bottom of a glass, push down on each potato to smash it, but don’t push all the way down, just enough to make more surface area
3. Melt butter in the microwave and add a little dried parsley, garlic powder and grated Parmesan, then brush on your smashed potatoes
4. Bake in a preheated 400°F for about a half hour, flipping halfway through

When the smashed potatoes come out of the oven, it’s time to add the jalapeño popper toppings. I used cream cheese and fresh jalapeños, but you can use the pickled jalapeños too if you want. I was just trying to made a more low sodium friendly smashed potato.

Then add a big pile of cheddar cheese. Shredding your own cheese off the block makes it so melt better and is honestly just more delicious. I did a mixture of extra sharp white cheddar and mild cheddar. Bake for another 10-15 minutes until melty.

I garnished these jalapeño popper smashed potatoes with some green onions and low sodium bacon that I chopped up. You can omit that or even add the store bought real bacon bits.

Be sure to check out my other smashed potatoes recipes for a smashed potato flight style appetizer for a party or just an average weeknight.

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