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If you’re looking for a dish that captures the essence of comfort food while delivering an exciting punch of flavor, look no further than jalapeño popper potato casserole. This delightful recipe is a masterful combination of creamy, spicy, and cheesy goodness that will leave your taste buds dancing with joy. Its popularity in gatherings is undeniable; whether it’s a family reunion, a casual potluck, or the much-anticipated game day, this casserole is a surefire hit that brings people together over mouthwatering flavors.

Jalapeño Popper Potato Casserole

Discover the ultimate comfort dish with this jalapeño popper potato casserole recipe! This mouthwatering dish features tender russet potatoes immersed in a creamy jalapeño mixture, topped with melted cheddar, mozzarella, and crispy bacon for added crunch. Perfectly suited for family gatherings or game day, it's an easy-to-make crowd-pleaser that blends spicy and cheesy flavors beautifully. Get ready to impress your guests and enjoy every delicious bite!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 cup fresh jalapeños, diced (seeds removed for less heat)

1 cup cream cheese, softened

1 cup sour cream

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup crispy bacon, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup panko breadcrumbs

2 tablespoons olive oil

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook until fork-tender, about 15-20 minutes. Drain and set aside.

      Prepare the Jalapeño Mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, half of the cheddar cheese, and half of the mozzarella cheese. Stir in the diced jalapeños, crispy bacon, garlic powder, onion powder, smoked paprika, salt, and pepper.

        Combine Potatoes and Mixture: Add the cooked potatoes to the jalapeño mixture and gently fold until well coated.

          Transfer to Baking Dish: Grease a 9x13-inch casserole dish with cooking spray or olive oil. Pour the potato and jalapeño mixture into the dish, spreading it evenly.

            Prepare Topping: In a small bowl, combine the remaining cheddar and mozzarella cheeses with the panko breadcrumbs and olive oil. Mix until the breadcrumbs are coated. Spread this mixture evenly over the potato mixture in the casserole dish.

              Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.

                Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. If desired, garnish with fresh cilantro before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings