Cheesy Jalapeno Potatoes
Servings: 6 servings
Calories: 480kcal
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!
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Ingredients
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 5 jalapenos, thinly sliced (I used red and green jalapenos.)
- 1 cup full-fat sour cream
- 1/2 teapsoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup green onions, thinly sliced
- 3 cups shredded cheddar cheese
Instructions
- 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 onions 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.
Nutrition
Calories: 480kcal | Carbohydrates: 33g | Protein: 18g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 79mg | Sodium: 425mg | Potassium: 810mg | Fiber: 4g | Sugar: 4g | Vitamin A: 977IU | Vitamin C: 47mg | Calcium: 467mg | Iron: 1mg