Cheesy Jalapeno Potatoes

Cheesy Jalapeno Potatoes just might be my new obsession! Baby potatoes are tossed with seasonings, sour cream, and cheese and then transferred to a baking dish. Topped with caramelized onion and jalapenos, the potatoes are baked until browned and bubbly. These are simply amazing!

This dish has it all!  What’s not to love about potatoes?  If I have ever met anyone in my lifetime who does not like potatoes in some way, shape, or form, I cannot recall.  Most likely, it’s because I immediately realized that I couldn’t possibly be friends with someone who doesn’t love potatoes – especially if they’re prepared like these Cheesy Jalapeno Potatoes!

Now, Dear Reader, I’ll be the first to admit that this glorious side dish might not look all that appealing.  You can agree with me; I really won’t be offended.  But, like all good things in life, not everything good looks appealing or favourable.  Sometimes though, we need to put aside our preconceived notions of what’s pretty and what’s not, and revert back to not judging a book by its cover.

I just could not get enough jalapeno recipes this year! It can easily be blamed on the fact that I dedicated one entire raised garden bed to those little spicy peppers, but truth be told, I’m to blame because even if I didn’t grow that many, I’d still find a way to get my jalapeno fix! This potato side dish is just what you need to warm yourself up now that winter is in the air. Both fresh and canned jalapenos can work in this recipe.

PREPPING THE JALAPENOS

To properly prepare the jalapenos, these are the steps you should take. First and foremost, like in the case of all produce, you should wash the jalapenos. Once washed, cut the jalapenos into 1/4-inch slices. Trim the tail end and the stem; you can discard those.

Next, you have a choice. You can remove the seeds or leave them in. I used to painstakingly remove every single seed, but now I like to leave a few in for heat. The seeds, and inner membranes, hold the most heat, so removing those can be a way to adjust the heat level. If you plan to remove the seeds, rather than slice the jalapenos, cut it down the middle lengthwise and scrape out the seeds and membrane with a spoon. You can dice or slice the jalapenos into half moon shapes.

Be careful what you touch with your hands.  If you happen to touch your eyes after chopping jalapenos, it will be quite uncomfortable! If you’re worried, you can always use gloves and eliminate the risk. If you’re planning to use canned jalapenos, spoon them out of the jar and lay them on some paper towels to absorb the liquid before adding them to your recipe.

LET’S TALK POTATOES!

Baby potatoes are almost 100% the only type of potatoes we buy in our home.  They offer me more versatility. They cook a lot faster; the skin can be left on; and when cooked, the skin doesn’t become tough or ugly – for lack of a better word. And, probably just as important as those things, is the fact that they come in small two-pound bags, which is more than enough for us, and they don’t take up a lot of room like most bags of regular-sized potatoes which usually come in five-pound bags.

I’m not against using larger russet or golden potatoes for this recipe. But, as I said, I had baby potatoes on hand. If you use large potatoes, wash them well and cut them into one-inch cubes. Skin-on is best!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Baby Potatoes – I love using these potatoes. They cook up quickly and I like to leave the skin on. You can use regular potatoes too. Just chop them into roughly one-inch cubes.
• Olive Oil
• Onion – You can use white, yellow, or even a red onion here.
• Jalapenos – I used five large jalapenos. You can use more or less.
• Sour Cream – I encourage you to use full-fat sour cream otherwise the end result might be a little watery.
• Salt & Ground Black Pepper
• Garlic Powder
• Green Onions
• Shredded Cheddar Cheese

HOW TO MAKE CHEESY JALAPENO POTATOES

Boil the potatoes in salted water for 15-20 minutes until they are just fork-tender. Drain and set aside to cool. Preheat your oven to 400 degrees F. Add the olive oil and onions to a skillet and stir. Over medium heat, stirring often, cook the onions until they start to brown. Add the sliced jalapenos to the onions and stir. Continue to cook until the onions are caramelized and the jalapenos have cooked and slightly wilted. Remove from the heat.

Measure the sour cream, salt, ground black pepper, garlic powder, green onions, and two cups of shredded cheese into a large mixing bowl. Stir to combine. Add the cooled potatoes and two-thirds of the fried onion and jalapenos to the sour cream mixture and toss well to coat and combine. Transfer the potatoes to a casserole dish. Top with the remaining cup of shredded cheese and sprinkle over the last of the caramelized onions and jalapenos. Bake for 25 minutes or until the cheese is melted and bubbly. Garnish and serve while still hot.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!