Pepper Jack Potato Puffs Recipes

PEPPER JACK MASHED POTATOES

Steps:

• Place the potatoes in a large saucepan set over medium-high heat, then cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 10 minutes. Drain and place the potatoes in the bowl of a stand mixer fitted with the paddle attachment. Add the sour cream, cream cheese, pepper Jack and some salt and pepper, and mix until fluffy. Taste and adjust the seasoning as needed. Fold in the green onions and enjoy!

MOM'S POTATO PUFFS

Steps:

• In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
• Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.

PARTY POTATO PUFFS

Steps:

• Crisp up prosciutto by placing on cooking parchment paper-lined cookie sheet and baking in 350°F oven 10 to 15 minutes or until crisp. Crumble. Set aside. Leave oven on.
• In large bowl, stir together mashed potatoes, eggs, salt and pepper, goat cheese and slightly less than 1/2 cup Cheddar cheese. Divide mixture among 24 nonstick mini muffin cups. Sprinkle with remaining Cheddar and Parmesan cheeses. Pop in the oven for 30 minutes.
• Top with crumbled prosciutto. Serve immediately.

BAKED POTATO PUFFS

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 mash. Set aside.
• Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
• Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
• Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
• Scoop potato dough into the greased muffin cups.
• Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

PEPPER JACK POTATOES

Steps:

• In a large bowl, combine potatoes and onion. Combine the butter and seasonings; drizzle over the potato mixture; toss to coat. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the cheese; top with remaining potato mixture., Cover and bake at 400° for 45-50 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with salsa if desired.

PEPPER JACK POTATOES

Steps:

• Combine potatoes and onions.
• Mix together butter and spices, drizzle over potatoes and onions.
• Toss to coat.
• In a 2 quart oval with flat bottom (or something similar) dish spread half the potatoe mixture top with half the cheese repeat one more time.
• Bake 40-45 mins in 400 degree oven uncovered.
• *I did not have any pepper jack cheese but did have some peppers and jack cheese so i chopped up the peppers grated the jack cheese and subbed this for pepper jack cheese.

PEPPER JACK AND HORSERADISH DOUBLE BAKED POTATOES "BIG DUNKEE"

Steps:

• Preheat oven to 350 degrees F. Scrub potatoes well to remove all dirt. Pierce with a fork, rub with kosher salt and bake on a sheet pan for 1 hour.
• Meanwhile, in medium skillet over medium heat cook bacon until crisp, remove, drain on paper towels and chop. Remove all but 2 tablespoons bacon grease from the pan and heat over medium-high heat. Add onions and saute for 2 minutes. Stir in the jalapenos and saute for 2 minutes more. Add the garlic and lightly saute for 1 more minute. Set aside to cool to room temperature.
• Remove potatoes from oven and let cool to a workable temperature. Slice potatoes in half, lengthwise and remove the flesh of the potato with a spoon to a bowl. Mix in butter, add pepper and salt to taste. Reserve 8 of the skin halves, discard the other 8.
• Gently fold in the onion, jalapeno and garlic mixture into the potato. Combine the horseradish, sour cream, half the pepper jack cheese and the bacon; add to the potato mixture. Gently fold in the avocado.
• Stuff the potatoes with mixture, top with the remaining cheese and place back in the oven on a baking sheet for 20 minutes at 350 degrees F.

SPICY PEPPER JACK POTATOES

Steps:

• Preheat oven to 350°F.
• In large bowl, combine all ingredients except breadcrumbs, butter and french fried onions; mix well.
• Spread into ungreased 2-quart casserole dish.
• Toss bread crumbs with butter; sprinkle over casserole.
• Bake at 350°F for 30-45 minutes or until bread crumbs are golden and mixture is bubbly.
• Sprinkle french fried onions over casserole.
• Bake 5 minutes longer or until onions are golden.
• Will keep in a warm oven, covered.

POTATO PUFF

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

QUICK & EASY PEPPER JACK POTATO BAKE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 50 min. or until heated through.