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Cheesy Jalapeno Potato Poppers {homemade tater tots} foodiewithfamily.com
5 from 2 votes

Cheesy Jalapeno Potato Poppers

Use the leftover mashed potatoes to make these crunchy, creamy, utterly Golden-Brown-and-Delicious morsels of comfort food. That is the power of the potato, friends.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 370kcal
Author Rebecca Lindamood


  • 6 cups leftover mashed potatoes cold
  • 1 beaten egg
  • 1 1/4 cups shredded Monterey Jack or Pepper Jack cheese
  • 3/4 cup flour
  • 1 fresh jalapeno pepper stemmed then finely minced
  • 4 green onions trimmed of the root ends and finely minced
  • 2 to 3 inches of canola or peanut oil in a heavy-bottomed high-sided pan
  • salt for sprinkling after frying


  • Mix together the mashed potatoes, beaten egg, grated cheese, flour, jalapeno pepper, and green onions until you have an even mixture. Set aside.
  • Heat the oil in the pan until shimmery or until it reaches 350°F on a deep-frying thermometer. Carefully drop spoonfuls or use a small cookie scoop to drop small rounds of the batter into the hot oil. Fry for 3 to 5 minutes, or until deep golden brown. Use a slotted spoon to transfer the Cheesy Jalapeno Potato Poppers to a paper-towel lined plate to drain and immediately sprinkle with salt to taste. Repeat with the remaining potato mixture in as many batches as needed.
  • Serve hot, or chill the leftover, fried Cheesy Jalapeno Potato Poppers on a sheet pan, then freeze until solid and transfer to a resealable zipper top bag.

To Reheat Frozen Cheesy Jalapeno Potato Poppers:

  • Place desired number of Cheesy Jalapeno Potato Poppers on a foil lined sheet pan in a preheated 400°F. Bake for 10 to 15 minutes, or until hot all the way through.


Calories: 370kcal | Carbohydrates: 61g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 200mg | Potassium: 726mg | Fiber: 4g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 52.9mg | Calcium: 204mg | Iron: 1.9mg