Jalapeno Potatoes
Yield
8 servingsPrep
50 minCook
45 minReady
100 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
red skinned potatoes
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 2 | ounces |
pimentos
sliced |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 6 | ounces |
cheese
jalapeno or garlic |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
red skinned potatoes
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 57.8 | ml/g |
pimentos
sliced |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 173.4 | ml/g |
cheese
jalapeno or garlic |
|
Directions
Cube cheese.
Cook potatoes in boiling water to cover for 30 minutes or until tender.
Drain and let cool.
Peel potatoes; cut into ¼ inch slices.
Layer potatoes and next 4 ingredients in a well greased 12 x 8 x 2 inch baking dish ; set aside.
Melt butter in a saucepan; add flour and cook 1 minute, stirring constantly, until thickened and bubbly.
Add cheese; stir until melted and pour over potatoes.
Cover with aluminum foil.
Bake at 350℉ (180℃) F for 30 minutes; uncover and bake 15 minutes.
Remove from oven; let stand 5 minutes.
