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Jalapeno Popper Cheesy Potatoes title

Jalapeno Popper Cheesy Potatoes

Makes 6 servings Prep time: 5 minutes Cook time: 30 minutes
Course Side Dish
Cuisine American
Keyword cheesy potato casserole, jalapeno popper potatoes
Prep Time 5 minutes
Cook Time 29 minutes
Setting Time 8 minutes
Total Time 42 minutes
Servings 6
Calories 370kcal
Author Toni Dash


  • 1 32-ounce package frozen Diced Potatoes with peppers and onions
  • 2 fresh Jalapeno Peppers one diced and one sliced
  • 1 teaspoon Salt
  • ½ teaspoon ground Black Pepper
  • ½ teaspoon Smoked Paprika
  • 1 12- 12-ounce can Evaporated Milk
  • 4 ounces Cream Cheese softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 3 strips Bacon cooked and chopped
  • 1 tablespoon Unsalted Butter melted
  • ½ cup Panko bread crumbs regular or gluten-free


  • Preheat oven to 375 degrees F and prepare a 9-inch by 13-inch baking dish by spraying with nonstick cooking spray.
  • In a large bowl, combine the frozen potatoes, diced jalapeno, salt, pepper, paprika, evaporated milk, cream cheese, cheddar cheese, and pepper jack cheese.
  • Spread the potato mixture in the prepared baking dish and top with chopped bacon.
  • Combine the melted butter and bread crumbs and sprinkle over the top of the casserole.
  • Bake the casserole in the preheated oven for 30 minutes, until the bread crumbs are toasted and the sauce is bubbling. Allow the casserole to rest for 5 to 10 minutes before serving.


Calories: 370kcal | Carbohydrates: 33g | Protein: 18g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 859mg | Potassium: 773mg | Fiber: 4g | Sugar: 3g | Vitamin A: 534IU | Vitamin C: 35mg | Calcium: 376mg | Iron: 2mg