Name: Jalapeno Popper Roasted Potato Salad
Ingredients: 10 slices bacon; 3 pounds red potatoes, cut into 1-inch cubes; 2 tablespoons olive oil; 1 (1 ounce) packet ranch seasoning mix, divided; 1 teaspoons kosher salt; 1 teaspoon ground black pepper; 4 green onions, thinly sliced, plus more for garnish if desired; 2 jalapenos, seeded and finely chopped, plus more for garnish; 2 tablespoons chopped pickled jalapenos, plus 1 tablespoon juice from jar; 2 cups shredded Cheddar cheese; 8 ounces sour cream; 1/3 cup mayonnaise

Ingredients

Scale

10 slices bacon
3 pounds red potatoes, cut into 1-inch cubes
2 tablespoons olive oil
1 (1 ounce) packet ranch seasoning mix, divided
1 teaspoons kosher salt
1 teaspoon ground black pepper
4 green onions, thinly sliced, plus more for garnish if desired
2 jalapenos, seeded and finely chopped, plus more for garnish
2 tablespoons chopped pickled jalapenos, plus 1 tablespoon juice from jar
2 cups shredded Cheddar cheese
8 ounces sour cream
1/3 cup mayonnaise

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Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line 2 rimmed baking sheets with foil or parchment. Arrange bacon in a single layer on a prepared pan. Add potatoes to the second pan and toss with oil, 2 tablespoons ranch seasoning, salt, and pepper until well coated.
Bake both pans in the preheated oven. Cook bacon until crisp, about 15 minutes. Remove bacon to cool on a rack. Cook potatoes until browned and tender, 5 to 10 minutes more. Remove from the oven to cool.
Crumble bacon, reserve 1 tablespoon for garnish, and set the remaining bacon aside.
When potatoes are cool enough to handle, add to a large bowl. Add reserved bacon, green onions, jalapenos, pickled jalapenos, jalapeno brine, cheese, sour cream, mayonnaise, and remaining ranch seasoning. Stir until well combined. Serve immediately, or refrigerate until ready to serve. Garnish with reserved bacon, jalapenos, and green onion.