Best Potato And Jalapeño Cheese Bake Recipes

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JALAPENO POPPER HASH BROWN CASSEROLE



Jalapeno Popper Hash Brown Casserole image

Jalapeno Popper Hash Brown Casserole is a creamy, cheesy jalapeno breakfast casserole with bacon. This crowd-pleasing, pot-luck perfect jalapeno hash brown casserole recipe is bang for the buck! Easy to make and SO popular Every time.

Provided by Erica

Categories     Breakfast     Main Course     Side Dish

Time 2h10m

Number Of Ingredients 11

2 (20 oz) packages fresh shredded hash brown potatoes
1-½ cups sour cream
1 can condensed cream of chicken soup (undiluted)
4 cup shredded sharp cheddar cheese (divided)
½ cup unsalted butter (softened)
½ cup jalapeno slices from a jar (chopped)
1 tsp kosher salt
½ tsp fresh cracked pepper
½ cup jalapeno slices for topping
6-7 slices bacon (cooked and crumbled)
1-2 Tbs chopped chives (for garnish)

Steps:

  • Preheat oven to 400°F.
  • In a large mixing bowl, combine the sour cream, soup, 2 cups cheese, butter, chopped jalapenos, salt, and pepper with the potatoes.
  • Transfer to a 13x9 baking dish sprayed with cooking spray. Cover dish with foil. Bake for 1 hour.
  • Remove casserole from the oven. Top with the remaining cheese and jalapeno slices. Cover with foil, return to the oven, and cook for another 20 minutes or until potatoes are soft.
  • Remove from the oven and top with bacon and chopped chives.

Nutrition Facts : Calories 391 kcal, ServingSize 1 serving

JALAPENO POTATOES



Jalapeno Potatoes image

Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8 to 1/4 cup chopped hot mixed peppers. It's best to use a waxy-type potato so they will keep their shape.

Provided by France C

Categories     Side Dish     Vegetables

Time 55m

Yield 6

Number Of Ingredients 9

4 boiling potatoes
2 cups milk
3 tablespoons flour
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can diced jalapeno peppers
1 (2 ounce) jar chopped pimentos, drained

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.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 34.2 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 5.1 g, Sodium 856.4 mg, Sugar 5.7 g

CHEESY JALAPENO POPPER POTATOES



Cheesy Jalapeno Popper Potatoes image

The best side dish with a bit of spice!

Provided by krystal

Categories     Recipes

Time 35m

Number Of Ingredients 13

1 32-ounce package frozen diced potatoes with peppers and
onions
2 fresh jalapenos, one diced and one sliced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
1 12-ounce can evaporated milk
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
3 strips bacon, cooked and chopped
1 tablespoon butter, melted
½ cup panko bread crumbs

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



Jalapeno & Cotija Cheese Potato Stack Pie image

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

2-1/2 pounds red potatoes, peeled and thinly sliced
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 jalapeno peppers, seeded and minced
1-1/4 cups crumbled Cotija or feta cheese
Salsa and sour cream, optional

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.

TWICE BAKED JALAPEñO POTATOES



Twice Baked Jalapeño Potatoes image

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

6 medium potatoes
2 jalapeno peppers
1 tablespoon sour cream
1 tablespoon plain yogurt
2 tablespoons cream cheese
1/4 cup shredded colby-monterey jack cheese
2 tablespoons bacon bits
3 tablespoons butter
1 tablespoon milk
6 slices swiss cheese

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

POTATO CAKES JALAPENO CHEESE



Potato Cakes Jalapeno Cheese image

These are made with leftover baked potatoes. No butter, low fat, full flavor.

Provided by Lynn Socko @lynnsocko

Categories     Other Breakfast

Number Of Ingredients 7

2 medium baked potatoes, shredded
2 - pickled jalapeno peppers
1/2 cup(s) grated cheddar cheese
1/4 cup(s) flour
- eggs
- olive oil
- salt & pepper to taste

Steps:

  • I use leftover baked potatoes, if using fresh ones allow to cool completely. Shred, once the skin comes off I remove any large pieces and throw them out.
  • Chop two pickled jalapeno peppers and grate 1/2 cup of cheddar cheese.
  • Mix potatoes, jalapeno, cheese and egg together. Add just enough flour to make them sticky, about 1/4 c. Form patties and brown in a skillet or on a griddle that is generously greased with olive oil (or butter or bacon fat).

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