JALAPENO POPPER POTATO SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
- Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
- Drain the bacon on a paper towel-lined plate, then chop.
- Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
- Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
- Top with the bacon and more scallions before serving.
JALAPEñO POPPER POTATO GRATIN RECIPE - (4.7/5)
Provided by Booper-2
Number Of Ingredients 10
Steps:
- Cook the bacon, set aside on paper towels to drain and crumble when cool. Meanwhile, melt the butter in a pan over medium heat, cook until frothy, sprinkle in the flour and cook, stirring, until a light golden brown. Mix in the milk and simmer, stirring, until it starts to thicken before adding the cheese, cooking until melted and seasoning with salt and pepper to taste. Spread some of the cheese sauce in the bottom of an 8-inch square baking pan topped with layers of potatoes, cheese sauce, bacon and sliced jalapenos all finally topped with the cheddar cheese. Bake in a preheated 350°F oven until the potatoes are tender, the sides are bubbling and the cheese on top is a light golden brown, about 45 minutes. OPTIONS: Top with panko breadcrumbs for a crispy topping. Assemble the gratin the day before and just bake on the day of.
JALAPENO POTATOES
This is a wonderful recipe from "Texas Home Cooking" by Bill and Cheryl Jamison. When I serve this, DH forgets about anything else that is on his plate. It's great! (When I make this I reduce the corn oil by 2 Tablespoons).
Provided by Acerast
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
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 POPPER MASHED POTATOES
I wanted to make mashed potatoes with a spicy kick, and since we had a lot of jalapenos and cream cheese needing to be used up, and because we love jalapeno poppers, I came up with this recipe. The fiance ate 3 servings and asked me to make this every time we have mashed potatoes! They were a little spicy but they were the best mashed potatoes I've ever eaten!
Provided by vetteface
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl.
- Melt 1/4 cup butter in a skillet over medium heat; cook and stir green onions, jalapeno pepper, and garlic until soft and fragrant, 3 to 4 minutes. Mix green onion mixture and cream cheese together in a bowl; add remaining 1/4 cup butter and stir until butter melts. Add sour cream and mix well.
- Mix cream cheese mixture with the potatoes using a potato masher until most of the lumps are gone; season with salt.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 9.3 g, Cholesterol 83.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 19.6 g, Sodium 245.2 mg, Sugar 0.9 g
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
JALAPENO POTATOES
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
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
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