Creamy Jalapeño Popper Beef Bacon Potatoes

Peel and cut the Yukon Gold potatoes into bite‑size pieces.

In a large skillet, cook the beef bacon over medium heat until crispy; remove with a slotted spoon and set aside on paper towels.

Add butter to the same skillet and sauté the chopped onion, minced garlic, and chopped jalapeño until softened, about 3–4 minutes.

Sprinkle the flour over the vegetables and stir continuously for 1 minute to form a light roux.

Gradually whisk in milk, heavy cream, roasted chicken base, your chosen spices, fresh thyme leaves, and sliced scallions, cooking until the sauce thickens, about 5 minutes.

Stir in the cream cheese until fully melted, then add shredded cheddar and Monterey Jack cheeses, mixing until the sauce is smooth and glossy.

Combine the cooked potatoes with the jalapeño cheese sauce and the crispy beef bacon, then fold in extra jalapeño slices for added heat.

Transfer the mixture to a greased baking dish, spread evenly, and bake in a pre‑heated oven at 375°F (375°F) for 25–30 minutes, or until the potatoes are tender.

Remove the dish, sprinkle additional cheddar, Monterey Jack, extra bacon pieces, and jalapeño slices on top, then return to the oven for another 5–7 minutes until the topping is golden and bubbly.

Allow the dish to rest for 5 minutes before serving.