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 POPPER POTATOES
The best side dish with a bit of spice!
Provided by krystal
Categories Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees and prepare a 9x13 baking dish by spraying with nonstick cooking spray.
- In a large bowl, combine the frozen potatoes, diced jalapeno, salt, pepper, paprika, evaporated milk, cream cheese, cheddar cheese, and pepper jack cheese.
- Spread the potato mixture in the casserole dish and top with chopped bacon.
- Combine the melted butter and bread crumbs and sprinkle over the top of the casserole.
- Bake the casserole in the preheated oven for 30 minutes, until the bread crumbs are toasted and the sauce is bubbling. Allow the casserole to rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 537 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 918 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
JALAPENO & COTIJA CHEESE POTATO STACK PIE
Pie isn't just for dessert anymore. Stacking thinly sliced potatoes with layers of minced jalapenos and crumbled Cotija cheese helps turn ordinary spuds into something truly spectacular...especially when served with salsa and sour cream. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Line a 15x10x1-in. pan with parchment. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment., Place the potatoes, butter, salt and pepper in a large bowl; toss to coat. Layer a third of the potatoes evenly within the springform ring. Sprinkle with a third of the jalapenos and a third of the cheese. Repeat layers. Top with remaining potatoes and jalapenos., Bake for 35 minutes. Top with remaining cheese. Bake 15-20 minutes longer or until potatoes are tender. Let stand 5 minutes before removing ring. If desired, serve with salsa and sour cream.
Nutrition Facts : Calories 223 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 477mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
POTATO AND JALAPEñO CHEESE BAKE
Jalapeño Cheddar cheese adds flavor to this easy potato casserole - a perfect side dish for your Thanksgiving meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add bell pepper mix; cook 5 minutes, stirring frequently. Add garlic; cook and stir 1 minute.
- Arrange half of the potato slices in baking dish. Mix salt and pepper; sprinkle potatoes with half of the mixture. Layer with half of the bell pepper mixture and one-third of the cheese. Repeat layers with remaining potato slices, salt mixture, bell pepper mixture and cheese.
- Cover; bake 40 minutes. Uncover; bake 10 minutes longer or until cheese is lightly browned and potatoes are tender.
Nutrition Facts : Calories 180, Carbohydrate 19 g, Fiber 2 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg
TWICE BAKED JALAPEñO POTATOES
These are amazing! I accidentally discovered this with my Sister-n-law on a holiday last year. they were remodeling their house...what do you make when the stores are closed and the kitchen is empty? They always make jalapeño poppers and Italian food, so they had these following ingredients on hand and what a great food we discovered! You can also make up ahead of time, just freeze and wait to do the last step when you are ready to eat. Please enjoy!
Provided by Mama Chef of 3
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash potatoes and poke holes in them on the top for venting.
- Microwave until a fork can be easily inserted into them.
- When removed, let cool until barely warm so it is more easy to scoop out the potato into your mixing bowl, saving your potato skins.
- Scoop out your potato and mix on all ingredients. (Your Jalapeno peppers should be de-seeded and diced.).
- Scoop back into your potato skins.
- Top with pre-sliced Swiss cheese.
- Bake at 400 degrees until cheese is slightly browned on top.
Nutrition Facts : Calories 364.6, Fat 17.5, SaturatedFat 11, Cholesterol 52.1, Sodium 150.5, Carbohydrate 39.5, Fiber 4.8, Sugar 2.4, Protein 13.7
JALAPEñO POPPER TWICE-BAKED POTATOES
Twice-baked potatoes get a little flavor pow with chopped jalapeño peppers and bacon.
Provided by By Cheri Liefeld
Categories Side Dish
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.
- Bake 1 hour or until tender when pierced with fork. Cool slightly.
- When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out inside of each half into medium bowl, leaving thin potato shell on each. Set shells aside. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add cream cheese, butter, 2 tablespoons of the milk, the salt and pepper; stir or beat until smooth and fluffy. If needed, add more milk. Stir in bacon, chopped chile and 1/2 cup of the cheese.
- Fill potato shells with mashed potato mixture; place on ungreased sheet. Sprinkle remaining 1/2 cup cheese and arrange a few chile rings on top of each half.
- Bake 20 minutes or until cheese is melted and potatoes are hot.
Nutrition Facts : ServingSize 1 Serving
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