Ingredients
Scale
- 2 lbs baby potatoes, halved
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 4 oz light cream cheese, softened
- ½ cup plain Greek yogurt
- ½ cup shredded cheddar cheese
- 2 jalapeños, finely diced
- 4 slices turkey bacon, cooked and crumbled
- 2 tbsp chopped green onions
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the halved potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread potatoes on the baking sheet and roast for 30–35 minutes until golden and crispy.
- In a large bowl, mix cream cheese, Greek yogurt, cheddar cheese, lime juice, and half of the jalapeños until creamy.
- Let the roasted potatoes cool slightly, then gently fold them into the creamy mixture.
- Add turkey bacon, remaining jalapeños, green onions, and cilantro.
- Stir gently until everything is evenly coated.
- Serve warm or chill for 30 minutes for a cold potato salad version.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Calories: 260
- Net Carbs: 28g
- Fats: 10g
- Protein: 9g