These cheesy jalapeno popper potato stacks are made with thinly sliced potatoes, cream cheese, crispy bacon, jalapeno, and cheddar cheese. They are cheesy, packed with flavor and a little spicy! The potato stacks get a little crispy on the outside, but soft in the middle. You can make these for your next party (or super bowl) as a crispy, melty and spicy appetizer, or as a tasty snack. No matter how you choose to serve these delicious potato bites, they surely will not last long.
Potatoes are really one of the best savory comfort foods. There are endless possibilities of flavor combinations and ways to create delicious and flavorful potato recipes. And these cheesy jalapeno popper potato stacks will become one of your favorites when you are craving a spicy and tasty bite of potato.
Jalapeno poppers are typically made up just of a few ingredients: jalapeno, cream cheese, bacon, and cheddar cheese. They then can be topped or coated with crumbs and then baked or fried. So why not take the basic ingredients of a traditional jalapeno popper and turn it into something unique with thinly sliced potatoes? The end result is truly magical!
Why you will love these cheesy jalapeno popper potato stacks
Unique: These spicy and cheesy potato bites are a unique and fun way to enjoy a classic flavor combination!
Flavorful: Each potato stack is bursting with flavor from the cheesy goodness and jalapenos.
Easy: These jalapeno popper stacks are actually pretty easy to make! Plus, you only need 6 ingredients to whip these cheesy bites up, not including the salt and pepper!
Ingredients needed to make these cheesy potato stacks
Potatoes: Yukon gold potatoes or red potatoes work the best for this recipe. They are the perfect size and easy to work with in the muffin tins when stacking. You will need about 2-3 potatoes, depending on their size and how thick you slice them.
Jalapeno: One jalapeno is all you will need to spice up these potato stacks. You could add more if you wish but I found one large jalapeno was the perfect amount.
Cream Cheese: You will 4 oz of cream cheese to add to the layers in between the potatoes. You can go with full fat or light cream cheese.
Bacon: 3 slices of crispy cooked bacon will be added to the cream cheese mixture. I prefer thin sliced for this recipe as you want the bacon to get nice and crispy. Don’t eat bacon? No worries, you can leave it out of the recipe or replace it with a vegetarian bacon if you wish.
Cheddar Cheese: You will need shredded cheddar cheese to top off each potato stack before baking. The cheese gets melty and browned! For best results, shred your own cheese over buying the pre-shredded cheese.
Oil: I like to opt for a high heat oil, such as avocado oil, to toss the sliced potatoes in and grease the muffin tins to prevent sticking. You can use any high heat oil of your choice.
Salt & Pepper: A little salt and pepper added to the sliced potatoes to boost the flavor.
Tips and tricks for success
- I have made this recipe with and without a mandoline slicer. The mandoline speeds up the prep work and provides more even slices (and thinner!). But you definitely still make these tasty potato stacks without one! Just try to carefully slice the potatoes as thin as you can. And when using a mandoline, I use the thinnest slicing setting, which is under 3 mm.
- No need to peel the potatoes before slicing them up! Just give them a good wash and you are ready to go. I do not even notice the skin once they are done baking, so it does not feel like it is worth the time to remove the skin. But if you prefer to peel the potatoes, it will not interfere with the recipe.
- If you slice your potatoes paper thin, use a about 4-6 slices of sliced potato when building the layers in the muffin tin. Meaning, place 5 slices in one tin, top with cream cheese mixture and cheddar cheese, and top with additional 6 slices of potato. However, if you have thicker slices, you will only want to use 2-3 slices for each potato layer.
- Firmly press down the potatoes each time after adding the cheddar cheese.
- Check on the potato slices when they have about 5 minutes remaining. If the cheese is getting too brown, you can either cover then potatoes back up with foil or check to see if the potatoes are tender and ready to remove from the oven.
- Store any leftover potato stacks in an airtight container for up to 3 days.
If you give these cheesy jalapeno popper potato stacks a try, let me know your thoughts in the comments below! I appreciate your feedback!
And be sure to tag me on Instagram so I can see your creations.
Looking for more fun recipes with potatoes? Check out my goat cheese and feta quiche recipes with a potato crust!
From my kitchen to yours, happy snacking!
Cheesy Jalapeno Popper Potato Stacks
Ingredients
- 2-3 Yukon Gold Potatoes thinly sliced
- 4 oz Cream Cheese softened
- 3 Bacon slices cooked and crumbled
- 1 Jalapeño diced
- 1 1/4 C. Cheddar cheese shredded
- 1 Tbsp. Oil
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
Instructions
- Preheat oven to 400 degrees F. Grease 9 muffin tins.
- Add oil, salt and pepper to a bowl and stir together. Toss in thinly sliced potatoes and coat the potatoes with the oil. You might need to use your hands to coat the potatoes and break them up. Set aside.
- In a separate mixing bowl, combine cream cheese, bacon, and jalapeño to bowl. Mix until fully combined.
- In a muffin pan, start to layer the potatoes stacks by placing 4-6 slices of potatoes (or 2-3 if sliced a little thicker), into 9 muffin tins. Add a dollop of the cream cheese mixture on top of the potato slices, using half of the cream cheese. Sprinkle each potato stacks with a little cheddar cheese. Repeat the process, starting with the potato slices, cream cheese mixture, and cheddar cheese. (You should have 2 layers of cream cheese mixture in the potato stacks). Top with the last layer of sliced potatoes, and firmly press down. Top with a sprinkle of cheddar cheese. Cover with foil, cook for 15 minutes. Remove foil, cook additional 20 minutes.
