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Jalapeno Potatoes

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Submitted by tredhead

YIELD

8 servings

PREP

50 min

COOK

45 min

READY

100 min

Ingredients

3 1.4
1 1
EACH EACH SWEET RED BELL PEPPERS
chopped
2 57.8
OUNCES ML/G PIMENTOS
sliced
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML BUTTER
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
1 237
CUP ML MILK
6 173.4
OUNCES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 226 29% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 270mg 11%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 24%
Sugars g
Protein 18g
Vitamin A 9% Vitamin C 95%
Calcium 19% Iron 60%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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