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Casseroles have long held a special place in the hearts of home cooks and food lovers alike. Known for their comforting nature and versatility, they can be adapted to suit any flavor preference and occasion. Whether it's a family dinner, a potluck gathering, or simply a cozy night in, casseroles provide a satisfying way to bring people together over a hearty meal. Among the myriad of casserole variations, one dish stands out for its bold flavors and delightful textures: the Jalapeño Popper Potato Casserole.

Jalapeño Popper Potato Casserole

Discover the deliciousness of Jalapeño Popper Potato Casserole, a unique twist on a classic dish that brings comfort and flavor to any occasion. This creamy casserole features tender Yukon Gold potatoes, zesty jalapeños, and a blend of cheeses baked to golden perfection. Easy to prepare and perfect for gatherings, this recipe combines rich textures and a spicy kick that will impress your family and friends. Dive into the full recipe to learn how to create this mouthwatering dish that brings everyone together.
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Ingredients
  

4 large Yukon gold potatoes, peeled and diced

8 oz cream cheese, softened

1 cup sour cream

1 cup shredded sharp cheddar cheese

1 cup jalapeños, diced (fresh or pickled, adjust to taste)

1/2 cup green onions, chopped

2 cups shredded mozzarella cheese

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp paprika

Salt and pepper to taste

1 cup panko breadcrumbs

2 tbsp olive oil

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

    Cook the Potatoes: In a large pot, add the diced Yukon gold potatoes and cover with water. Bring to a boil and cook for about 10-15 minutes or until tender. Drain and set aside.

      Create the Creamy Mixture: In a large bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Use a hand mixer or whisk until smooth and well combined.

        Add Jalapeños and Green Onions: Stir in the diced jalapeños and chopped green onions into the creamy mixture, mixing well to evenly distribute.

          Combine Potatoes and Creamy Mixture: Add the cooked and drained potatoes into the creamy jalapeño mixture. Gently fold to coat the potatoes evenly without breaking them apart.

            Transfer to Baking Dish: Pour the potato and cream cheese mixture into the greased baking dish, spreading it out evenly.

              Prepare the Topping: In a small bowl, combine the panko breadcrumbs with olive oil and a pinch of salt. Mix until the breadcrumbs are well coated.

                Assemble the Casserole: Sprinkle the shredded mozzarella cheese on top of the potato mixture, followed by an even layer of the panko breadcrumb mixture.

                  Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.

                    Cool and Serve: Once out of the oven, let it cool for 5-10 minutes before serving. Garnish with extra green onions if desired.

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings