LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES
Kicked-up potatoes make the perfect side dish.
Provided by boobusrjones
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
- Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g
JALAPENO POPPER POTATOES
What happens when you combine Jalapeno Poppers with Potato Skins? You get these amazingly good Jalapeno Popper Potatoes, the perfect side dish for any occasion.
Provided by Jessica Fisher
Categories Side Dish
Time 55m
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, cook the bacon, onion and jalapenos until the bacon is crisp and the onions and peppers are tender. Drain on paper toweling and set aside.
- In a large pot of boiling water, cook the potatoes until fork tender, about 20 minutes. Drain.
- Preheat the oven to 350 degrees. Grease a 9x13 baking dish with nonstick cooking spray.
- In a large mixing bowl combine the potatoes, sour cream, and 1 cup shredded cheese. Season to taste with salt and pepper. Spoon this mixture into the prepared baking dish.
- Cover the potato mixture with the reserved cup of shredded cheese as well as the jalapeno bacon mixture.
- Bake for 30 to 45 minutes or until the cheese is melted and the potatoes are hot.
Nutrition Facts : Calories 368 kcal, Carbohydrate 39 g, Protein 13 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 294 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CHILI POTATO DIPPERS WITH CHEDDAR JALAPENO DIP
Make and share this Chili Potato Dippers With Cheddar Jalapeno Dip recipe from Food.com.
Provided by lazyme
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450ºF. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray.
- Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. Place on sprayed foil-lined pan.
- Bake at 450ºF for 20 to 30 minutes or until tender and golden brown, turning once.
- Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.
- Ingredient Substitution:.
- Purchase prepared salsa for a simple dip for these roasted potatoes or offer a choice of both salsa and Cheddar Jalapeno Dip.
- Make It Special:.
- For a colorful presentation, garnish the dip with extra tomatoes and chiles in addition to the green onions.
- Recipe Variation:.
- Try baked potatoes topped with Cheddar Jalapeno Dip for a spicy change from the usual sour cream garnish. Or serve the potatoes as a tasty side dish without the dip.
Nutrition Facts : Calories 185.9, Fat 9.9, SaturatedFat 2.8, Cholesterol 11.2, Sodium 111.7, Carbohydrate 21.9, Fiber 2.6, Sugar 2.1, Protein 3.5
JALAPEñO CHEDDAR POTATOES
Potatoes cooked in a cast-iron skillet and seasoned with scallions, jalapeño pepper and white Cheddar are a tasty dish any time.Served these with a black peppered strip steak - oh so good! www.cuisinerecipes.com. ;)
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in a saucepan of salted boiling water for 10 minutes, drain.
- Heat oil in a large cast-iron skillet over medium-high heat.
- Fry potatoes in oil until golden, about 5 minutes.
- Add scallions and jalapeno to skillet, sauté 1 minute, then season with salt and pepper.
- Remove skillet from heat.
- Sprinkle cheese over potatoes.
- Residual heat will melt the cheese.
CHEDDAR-JALAPENO SCALLOPED POTATOES
These potatoes are anything but old-school. A kick of hot pepper and a boost of triple Cheddar cheese make these your newest go-to side.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook potatoes in boiling water in saucepan 20 min. or just until tender; drain. Cool. Peel and slice potatoes.
- Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat.
- Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 4 g, Protein 6 g
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.
Provided by Rebecca Lindamood
Time 20m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 370 kcal, Carbohydrate 61 g, Protein 13 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 200 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES
Kicked-up potatoes make the perfect side dish.
Provided by boobusrjones
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
- Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g
LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES
Kicked-up potatoes make the perfect side dish.
Provided by boobusrjones
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
- Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g
LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES
Kicked-up potatoes make the perfect side dish.
Provided by boobusrjones
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
- Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g
LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES
Kicked-up potatoes make the perfect side dish.
Provided by boobusrjones
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
- Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g
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