Potato Stacks with Jalapeno Popper Cream Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy potato stacks baked in muffin tins with creamy jalapeño popper filling, bacon, and cheese. Spicy and indulgent, they work as appetizers, party bites, or an elevated side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 tbsp butter
- 2 slices bacon (diced)
- 1 tbsp shallot
- 1 tbsp jalapeño
- 2 cloves garlic
- 2 tbsp flour
- 1 1/4 cup milk
- 3 oz cream cheese (room temp)
- 2 tbsp Parmesan cheese (grated)
- 1 tsp salt
- 1/2 tsp chicken bouillon
- 1 Idaho potato (thinly sliced)
- 8 oz cheddar cheese (shredded)
- 1/4 cup Parmesan cheese (grated)
- 1/4 cup panko breadcrumbs
- 1 jalapeno (thinly sliced)
- pinch Tony’s Creole Seasoning (optional)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 40m
- Sodium
- 477mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 125mg
- Calcium
- 214mg
- Iron
- 0.36mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 477MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.