Ingredients:

  • 3 lbs Red or Yukon Gold potatoes, cut into 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 6 slices thick-cut bacon, diced
  • 4 medium jalapenos, finely minced
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup scallions, thinly sliced
  • 4 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tbsp fresh lime juice
  • 1 tsp onion powder

Instructions:

  1. Preheat your oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the cubed potatoes directly on the baking sheet with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread in a single layer.
  3. Bake for 35 minutes, flipping halfway through, until the edges are deep mahogany and crisp.
  4. While potatoes roast, place diced bacon in a cold skillet and turn heat to medium. Fry until shatteringly crisp, then drain on paper towels.
  5. In a large mixing bowl, whisk together the softened cream cheese, sour cream, mayonnaise, lime juice, and onion powder until smooth and emulsified.
  6. Fold the warm roasted potatoes, crispy bacon, minced jalapenos, shredded cheddar, and scallions into the dressing until evenly coated.
  7. Serve warm or at room temperature for the best texture.