Jalapeno Popper Potato Salad


Jalapeno Popper Potato Salad

Get ready for a hot summer with this jalapeño popper potato salad recipe. This recipe combines all your favorite jalapeño popper flavors with the comforts of delicious baked potato flavors. It’s easy to make and will disappear fast at a cookout!

Ingredients

  • 3 pounds medium red potatoes
  • 1/2 pound bacon
  • 2 jalapeno peppers
  • 3 green onions
  • 8 oz block cream cheese
  • 1/2 pound mexican blend or monterey jack cheese
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

First, remove the cream cheese from the refrigerator and bring it to room temperature.

Next, stack the bacon slices and then cut them into small bits. Seperate the bits and place them into a frying pan. Fry the bacon bits on a medium heat until fully cooked. Using a slotted spoon, remove all of the bacon and place it on paper towels to dry.

Place the potatoes and 1 tablespoon of salt in a large pot, and cover the potatoes with water. Bring the potatoes to a boil on high heat and then reduce the heat to medium low to maintain a simmer. Cook the potatoes about 20 minutes until a small knife can be inserted without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes then cut them into small chunks and add them to a mixing bowl.

While everything is cooking, thinly slice the jalapeno peppers. Following this, chop the green onions. In a large bowl, combine the cream cheese, mayonnaise, garlic powder, and pepper. If you are not a fan of mayonnaise you can substitute with sour cream. Mix the dressing together for a minute. After slicing the potatoes, pour this dressing over them and mix well. Taste the potato with dressing mixture and decide if you want to add more mayonnaise (or sour cream) Stir in most of the bacon bits, green onion, jalapenos, and cheese leaving some behind as a topping. Check the flavor and add any salt if needed. Transfer the potatoes to a serving dish and top with the remaining bacon, peppers, onions, and cheese.

German Potato Salad


German Potato Salad

Need a side dish for your BBQ or party? This potato salad recipe is easy and super delicious. Unlike other side dishes, this one will get tore up guaranteed!

Ingredients

  • 3 pounds red potatoes
  • 1/2 pound bacon
  • 1 white onion
  • 1 tablespoon salt + 2 teaspoons
  • 1/2 teaspoon black pepper
  • 2 tablespoons white sugar
  • 1 tablespoon dijon mustard
  • 1/2 cup white wine vinegar
  • 1/2 cup fresh parsley

First dice a white onion and set aside. Next stack the bacon slices and then cut them into small bits. Seperate the bacon bits and place them into a frying pan.

Place the potatoes and 1 tablespoon of salt in a large pot, and cover with water. Bring to a boil on high heat and then reduce the heat to medium low to maintain a simmer. Cook about 20 minutes until a small knife can be inserted without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes then cut them into small chunks and add them to a mixing bowl.

While the potatoes are cooking, fry the bacon bits on a medium heat until fully cooked. Using a slotted spoon, remove half of the bacon and place it on paper towels to dry. Add the diced onions and continue to cook on medium heat until they turn translucent. Once translucent, add the sugar, 2 teaspoons of salt, 1/2 teaspoons of black pepper, and 1 tablespoon of dijon mustard. Next pour in the white wine vinegar and stir the pan making sure to scrape up anything burnt on the bottom. Raise the temperature to medium high and bring the pan to a boil. At this point turn off the heat and pour the bacon onion mixture over the potatoes. Stir the potato bacon onion mixture together until all potatoes are coated. Top with fresh chopped parsley and / or chives.

Loaded Mashed Potatoes


Loaded Mashed Potatoes

This is probably the most decadent and delicious mashed potato recipe you will ever try! Why not take your Easter or Thanksgiving meal to the over the top level with this simple and flavorful mashed potato recipe.

Ingredients

  • 6 large russet potatoes (5 lb)
  • 1 cup sour cream
  • 1/2 cup half n half
  • 8 oz cream cheese
  • 4 tablespoons butter
  • 3 garlic cloves
  • 6 slices of bacon
  • 4 green onions
  • 2 cups shredded cheese
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon rosemary
  • 1 tablespoon kosher salt

First, place 6 slices of bacon in a frying pan and cook at a medium heat. Next, peel and dice all the potatoes, making sure the are all relatively the same size. Place the chopped potatoes in a large saucepan or dutch oven, add 1 tablespoon of salt, then cover them with water. Bring the potatoes to a boil over medium-high heat and then reduce the heat to maintain a rolling boil. Cook the potatoes 30 to 45 minutes until they fall apart when poked with a fork. When the bacon is cooked, move the slices to paper towels and allow them to dry and cool. Next, chop the garlic and green onions and add them to a small frying pan along with 4 tablespoons of butter. Fry up the onions and garlic on a medium heat until they are slightly browned. At this point, remove the pan from the burner and set aside to cool. Next, chop all the bacon into small bits and set aside. When the potatoes are finished cooking, remove them from the heat and drain off the water. Combine the potatoes, butter garlic onion mixture, sour cream, cream cheese, half n half, rosemary and paprika into a mixing bowl. Run the mixer on medium until potatoes are smooth and fluffy. While mixing, drop in about ⅓ of the chopped bacon, onions, and shredded cheese. Salt and pepper to taste. After mixing for a few minutes, transfer the potatoes to a un-greased (or grease it if you must) casserole dish or a 9 x 13 dish. Top with the remaining bacon, shredded cheese, and green onions. Bake at 350 for 15-20 minutes or until cheese is nice and melted.

Twice Baked Potatoes


Twice Baked Potatoes

If you like mashed potatoes and baked potatoes, why not have the best of both worlds? Twice baked potatoes are a potato lover’s dream side dish or main course. It takes a little bit of time, but as we always say, it’s worth it!

Ingredients

  • 2 russet potatoes
  • 2 green onions
  • 4 tablespoons butter
  • 1/4 cup half and half
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried rosemary
  • 1/2 cup shredded cheese

Preheat the oven at 350 or for a softer potato, use 400. Either works. Wash the potatoes and place them in the oven and bake for 1 hour. After 1 hour, remove them from the oven and let them cool for 30 minutes. Cut a large rectangle on the top side of each potato and gently remove the rectangle strip of skin. Using a fork gently scrape out the potato contents into a medium mixing bowl. Melt the butter on the stove top or microwave and add to the potatoes in the mixing bowl. Add the half and half and seasoning to the potatoes. Mash the potatoes using a masher until they are smooth (about 2 minutes). Chop the green onions and save a small amount of the dark green parts for later. Add the green onions, and cheese to the mixing bowl, and stir the contents. Add the mashed potato mixture back into the skins. Cook the potatoes at 350 for 20 minutes. After 20 minutes, remove the potatoes from the oven and remove the rectangle skin strip. Top the potatoes with more cheese and the remaining green onions.