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Ultimate Jalapeno Potato Bites

When potatoes au gratin and a jalapeno popper walked into a kitchen! This is the mash-up of two flavorful sides to make the ultimate appetizer bites. These are my individualized version of potatoes au gratin filled with jalapenos, bacon, 2 different cheeses, broccoli, and more bacon. If you want all the indulgence and guilty pleasure of a potato dish, then this will take care of that craving.

anmincey Ultimate Jalapeno Potato Bites
  • 1/2 pound thick sliced hickory smoked bacon
  • 4 fresh jalapeno, seeded and diced
  • 1-1/4 cups shredded mozzarella cheese
  • 1-1/4 cups shredded sharp cheddar cheese
  • 2 tablespoons chives or scallions, diced
  • 1 cup broccoli florets, frozen
  • 2 Idaho potatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Step 1

Preheat the oven to 400F degrees. Separate the bacon slices on a cookie sheet. Bake for 14 minutes until crispy and cooked. Lower the temperature to 350F. Let slices drain on a paper towel. Roughly chop.

Step 2

Meanwhile, be careful when handling the jalapenos. Make sure to wash hands when done. Rinse the broccoli florets with warm water. Dice. Reserve 1/4 cup of each cheese. Toss the bacon, jalapenos, both cheeses, scallions, and chopped broccoli together.

Step 3

Clean, peel, and grate the potatoes. Place them in a strainer. Rinse. Place the potatoes in paper towels, and dry them. Add them to the rest of the ingredients in the bowl. Mix together.

Step 4

Spray 2 muffin pans with nonstick cooking spray. Divide everything between the 2 pans. Top with the remaining cheese. Season the top of each with salt and pepper.

Step 5

Bake for 25 minutes. Let set and cool for 5 minutes. Remove from the pan onto paper towels because there will be oil from the spray and released from the cheeses. Then, plate, and enjoy.

24 20 minutes 30 minutes

Ultimate Jalapeno Potato Bites

Ultimate Jalapeno Potato Bites

When potatoes au gratin and a jalapeno popper walked into a kitchen! This is the mash-up of two flavorful sides to make the ultimate appetizer bites. These are my individualized version of potatoes au gratin filled with jalapenos, bacon, 2 different cheeses, broccoli, and more bacon. If you want all the indulgence and guilty pleasure of a potato dish, then this will take care of that craving.

Preparation

Prep Time

20 minutes

Cook Time

30 minutes

Serves

Calories

2448

Equipment

Ingredients

  • 1/2 pound thick sliced hickory smoked bacon
  • 4 fresh jalapeno, seeded and diced
  • 1-1/4 cups shredded mozzarella cheese
  • 1-1/4 cups shredded sharp cheddar cheese
  • 2 tablespoons chives or scallions, diced
  • 1 cup broccoli florets, frozen
  • 2 Idaho potatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
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Step 1

Preheat the oven to 400F degrees. Separate the bacon slices on a cookie sheet. Bake for 14 minutes until crispy and cooked. Lower the temperature to 350F. Let slices drain on a paper towel. Roughly chop.

Step 2

Meanwhile, be careful when handling the jalapenos. Make sure to wash hands when done. Rinse the broccoli florets with warm water. Dice. Reserve 1/4 cup of each cheese. Toss the bacon, jalapenos, both cheeses, scallions, and chopped broccoli together.

Step 3

Clean, peel, and grate the potatoes. Place them in a strainer. Rinse. Place the potatoes in paper towels, and dry them. Add them to the rest of the ingredients in the bowl. Mix together.

Step 4

Spray 2 muffin pans with nonstick cooking spray. Divide everything between the 2 pans. Top with the remaining cheese. Season the top of each with salt and pepper.

Step 5

Bake for 25 minutes. Let set and cool for 5 minutes. Remove from the pan onto paper towels because there will be oil from the spray and released from the cheeses. Then, plate, and enjoy.

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1 Comment

  1. kenworth says:

    It looks like a very delicious dish I’m willing to try it

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