Best Jalapeno Potatoes Recipes

JALAPENO POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
• Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
• Bake until the potatoes are completely tender, about 30 minutes.

MASHED JALAPENO-CILANTRO SWEET POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Bake the sweet potatoes in the preheated oven until tender, 45 minutes to 1 hour. Once tender, peel, and place into a mixing bowl. While the potatoes are baking, place the jalapeno pepper in the oven, and bake until the skin loosens, about 20 minutes. Peel, mince, and place into the bowl with the potatoes. Add the softened butter, orange juice, and cilantro; mix with an electric mixer until smooth and creamy. Season to taste with salt and pepper, then transfer to a 1 quart baking dish. Drizzle with the melted butter and sprinkle with the walnut pieces.
• Bake in the preheated oven until hot in the center, about 20 minutes.

JALAPEñO CHEDDAR POTATOES

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.

JALAPENO POTATOES

Steps:

• Place the potatoes in a large pot and cover with water by at least 1 inch.
• Add the salt.
• Cook the potatoes over moderate heat until they are tender (about 25 minutes).
• Drain the potatoes, allow to cool.
• When potatoes have cooled enough to handle, slice them very thin.
• Preaheat the oven to 350°F.
• Grease a large baking dish (9x13).
• Warm the butter and oil in a sacuepan over medium heat.
• When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
• Stir in the pimientos, the jalapenos, and the jalapeno liquid.
• Sprinkle the flour over the vegetables; mix it in well.
• Pour the milk in gradually, stirring to avoid lumps.
• Simmer briefly until the mixture is thickened.
• Remove the pan from the heat, add the grated cheese, mix well.
• Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
• Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
• Serve the potates hot.

JALAPENO & ROASTED GARLIC CHEDDAR MASHED POTATOES

Steps:

• Place garlic in foil and wrap tight. Place in 450 degree oven and roast 30 minutes. Remove and let cool.
• Place the potatoes in a medium saucepan and cover with cold water and liberally add salt. Set heat to high and let potatoes come to a boil for about 15 minutes until fork tender.
• Meanwhile, in a medium size pan add chopped bacon and drizzle a tablespoon of canola oil on top to separate bacon. Fry until crisp and remove from pan. Place on paper towel to drain fat.
• Turn heat to medium low, add butter and extra virgin olive oil and add the onion. Season with salt, pepper, oregano, and garlic powder. Cook for 7-8 minutes then add the jalapeno and roasted garlic. Cook until onions are sweet, not caramelized. Should only take 15 minutes total. Set aside.
• Drain the potatoes and return to pan. Add a little more salt and a generous portion of pepper. Add the butter and warm milk *microwave for 30-45 seconds until warm*. Mash with potato masher.
• When the potatoes are smooth add the onion, jalapeno, and garlic mixture. Mix together bacon then add the cheese until melted.
• Make any other adjustments with seasonings to your liking!
• Enjoy!

JALAPENO CHEDDAR GRATIN POTATOES

Steps:

• 1. Preheat oven to 425. Cut potatoes into 1/8 inch thick slices. Mix the potatoes, cream, egg one of the jalapeno peppers, thyme, basil, salt and pepper in a bowl. Mix well. Spoon half the potato mixture into an 8 x 8 inch baking dish. Sprinkle with half the cheddar cheese, half the Monterey Jack cheese, and the remaining jalapeno peppers. Layer with remaining potato mixture, remaining cheddar cheese and remaining Monterey Jack cheese. Bake for 1 hour or until potatoes are tender, covering with foil to prevent overbrowning. Add additional cheese for a cheesier flavor. You may substitute Gruyere cheese for the Cheddar cheese and green onions for the jalapeno peppers. Serves 4

JALAPEñO POPPER TWICE-BAKED POTATOES

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.

BAKED POTATOES WITH CRAB, JALAPEÑO AND MINT

Steps:

• Preheat oven to 450. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers. While the potatoes are baking, lightly toss the crab meat in a bowl with the lemon juice, olive oil, shredded mint, diced jalapeño and sour cream. When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, salt and pepper and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet, top with the crab-meat mixture and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

JALAPENO MASHED POTATOES

Steps:

• Thoroughly wash, clean, and dice potatoes.
• Place them in a pot of water with a dash of salt.
• Bring potatoes to a boil.
• Reduce the heat to a simmer and cook the potatoes until fork tender, about 12-15 minutes.
• Remove the pan from the heat and drain.
• In the same pot add the butter.
• Using a handheld masher, mash the butter into the potatoes.
• Add enough warm cream until desired smoothness is achieved.
• Season the potatoes with jalapeno, salt, and pepper to taste.

JALAPENO SCALLOPED POTATOES

Steps:

• Alternate layers of potatoes, onion, and cheese in baking dish. Season each layer with salt and pepper. Mix soup and milk; pour over potatoes. Bake covered for 1 1/2 to 2 hours at 350 degrees or until done.
• Note: I sometimes add canned chopped green chilies in addition to, or instead of the jalapeno peppers.

LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES

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.

SWEET POTATOES WITH CRANBERRY-JALAPEÑO CHUTNEY

Steps:

• PREPARATION MAKE THE CHUTNEY: Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes. MAKE THE SWEET POTATOES: Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper. Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.

JALAPEñO SCALLOPED POTATOES RECIPE - (5/5)

Steps:

• Soak diced jalapeños in 1 1/2 cups of half n half for 1 to 2 hours. Heat the 1 1/2 cup of jalapeño cream in sauce pan, thicken with slurry. Over Med heat until it bubbles, reduce heat to low and Mix in 4 ounces of the cheese and 1/4 cup Parmesan. Optional ( add 2 teaspoons dried jalapeño flakes for added heat ) In a 2-quart baking dish layer as follows: sauce-1/3 potatoes-salt-4 ounces cheese Sauce-1/3 potatoes-salt-4 ounces cheese Sauce-1/3 potatoes-salt-4 ounces cheese Bake at 350°F for 1 hour covered Add remaining cheese bake for another 30 minutes uncovered

TWICE BAKED JALAPEñO POTATOES

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.

BAKED POTATOES WITH CRAB, JALAPEñO AND MINT

Steps:

• Preheat oven to 450.
• Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
• Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
• While the potatoes are baking, lightly toss the crab meat in a bowl with the lemon juice, olive oil, shredded mint, diced jalapeño and sour cream.
• When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, salt and pepper and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet, top with the crab-meat mixture and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

ROASTED GARLIC AND JALAPENO MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium-size bowl.
• Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno, cayenne, salt and pepper and mix well. Divide among 4 plates and serve immediately.

SAUSAGE WITH JALAPENO POTATOES

Steps:

• Place the first seven ingredients in a 6-qt. slow cooker; toss to combine. Top with sweet peppers and onion. , In a large skillet, heat oil over medium-high heat. Brown sausages on all sides; place over vegetables. Cook, covered, on low until potatoes are tender, 5-6 hours., Remove sausages; cut diagonally into 2- to 3-in. pieces. Remove vegetables with a slotted spoon; serve with sausage. If desired, sprinkle with basil.

CHEDDAR-JALAPENO SCALLOPED POTATOES

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.

TWICE BAKED JALAPEñO POTATOES

Steps:

• Wash and pierce the skins of the baking potatoes.
• Bake at 350°F for 45 minutes to an hour, or until a knife easily slides to the center of the potatoes.Remove the seeds and veins from one jalapeno. Leave the seeds and veins in the second one to give your potatoes some jalapeno heat. This is actually fairly mild, so you could leave seeds and veins in both peppers, if you like your dishes a little hotter.
• Mince the jalapeno. Chop the bacon.
• Slice baked potatoes in half, lengthwise, and scoop the potato pulp out into a mixing bowl. You can leave a thin layer of potato in the skins to help them be more sturdy and stable. Place the empty skins on a baking sheet and set aside.
• Add the sour cream, cream cheese and butter to the potato pulp in the mixing bowl and mash until all ingredients are combined and the potatoes are light and fluffy.
• Add the Cheddar and Parmesan cheese, bacon and jalapeño. Stir to combine with, and evenly distribute through, the mashed potato mixture.
• Spoon the filling back into the potato skin "shells." Fill them generously. They will mound above the rim of the skin.
• Sprinkle each potato with 1 tablespoon panko bread crumbs.
• Arrange the filled potato skins on an ungreased cookie sheet and bake at 350°F for about 30 minutes, until the cheeses have melted, the filling is hot and the Panko crumbs have browned on top.

BREAKFAST POTATOES WITH EASY RED CHILE-LIME HOLLANDAISE AND PICKED JALAPENO

Steps:

• For the hollandaise: Put the egg yolks, lime juice, ancho, lime zest, salt and cayenne into a blender. Blend the egg yolk mixture until it lightens in color, about 20 to 30 seconds. With the motor running, slowly add the melted butter slowly and continue to blend until emulsified. Taste for seasoning, and add more salt or lime juice if needed. Cover and keep warm until ready to use.
• For the potatoes: Place the potatoes in a pot with water to cover. Salt the water and bring to a boil. Cook the potatoes until almost cooked through; a paring knife should meet with a little resistance when inserted into center. Drain the potatoes, cool slightly and cut into medium dice, then reserve for later use.
• Heat the oil in a large nonstick saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown and cooked through, about 8 minutes. Transfer the chorizo to a plate. Remove all but 2 tablespoons of the fat from the pan. Add the onions and cook until soft, about 4 minutes. Add the butter to the pan, melt, and then add the potatoes. Toss well, season with salt and pepper, add the ancho and cook, pressing the mixture into the pan occasionally, until lightly golden brown and crisp. Stir in the chorizo. Remove from the heat, stir in the chopped cilantro and transfer to a large shallow bowl or platter.
• Drizzle with the reserved hollandaise and top with jalapenos and cilantro leaves for garnish.