Cheesy Jalapeno Potatoes

Ingredients

• 907 g (2 pounds)baby potatoes, halved
• 30 ml (2 tablespoons)olive oil
• 1 largeonion, halved and thinly sliced
• 5jalapeños, thinly sliced
• 240 ml (1 cup)full-fat sour cream
• ½ teaspoonsalt
• ½ teaspoonground black pepper
• ½ teaspoongarlic powder
• 25 g (¼ cup)green onions, thinly sliced
• 340 g (3 cups)shredded Cheddar cheese

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes in salted water for 15–20 minutes, until just tender when tested with a fork. Drain and set aside to cool.

2. 2

   Heat the oven

   Preheat the oven to 200°C (400°F).

3. 3

   Brown the onion

   Put the olive oil and onion in a frying pan and stir. Cook over a medium heat, stirring often, until the onion starts to brown.

4. 4

   Cook the jalapeños

   Add the sliced jalapeños and stir. Keep cooking until the onion is caramelised and the jalapeños have softened and wilted slightly, then remove the pan from the heat.

5. 5

   Mix the cheese base

   In a large bowl, combine the sour cream, salt, black pepper, garlic powder, green onions and 2 cups of the shredded cheese.

6. 6

   Coat the potatoes

   Add the cooled potatoes and two-thirds of the cooked onion and jalapeños to the sour cream mixture. Toss thoroughly to coat and combine.

7. 7

   Fill the dish

   Transfer the potato mixture to a casserole dish.

8. 8

   Add the topping

   Scatter over the remaining 1 cup of shredded cheese, followed by the rest of the caramelised onion and jalapeños.

9. 9

   Bake until bubbly

   Bake for 25 minutes, or until the cheese has melted and is bubbling.

10. 10

    Serve hot

    Garnish and serve while still hot.

What are cheesy jalapeño potatoes?

This North American-style casserole combines tender potatoes with cheese, sour cream and cooked jalapeños. It draws on familiar baked potato and cheesy casserole flavours, with the peppers adding a fresh, spicy edge.

Here, the potatoes are boiled before baking, so they only need time in the oven for the cheese to melt and the topping to turn bubbly. Caramelised onion brings sweetness to balance the savoury cheese and pepper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 18g protein, 33g carbs, 32g fat.

The potatoes provide most of the carbohydrates, while the olive oil, full-fat sour cream and Cheddar contribute much of the fat. Cheddar and sour cream also supply protein. Serve a portion with a generous helping of salad or green vegetables to round out the plate.

The key ingredients

Baby potatoes: Halving them helps them cook evenly in the boiling water and makes them easier to coat in the sour cream mixture.

Jalapeños: Red and green peppers both work; the method cooks them until slightly wilted. Keep the seeds if you want more heat, or remove them for a milder result.

Cheddar and sour cream: The sour cream helps season and coat the potatoes, while Cheddar provides the melted topping and savoury flavour.

Caramelising the onion

Onion first: Cook it in the olive oil over medium heat, stirring often, until it begins to brown. This gives it time to soften and develop a deeper, sweeter flavour.

Peppers next: Add the jalapeños once the onion has started to colour. Stop when the onion is caramelised and the peppers are soft but still hold their shape.

Getting the texture right

Potato doneness: The potatoes should be just fork-tender after boiling, not falling apart. They will soften further during baking, so drain them as soon as they reach that point.

Even coating: Let the potatoes cool before tossing them with the sour cream mixture. Fold gently so the halves stay intact and the coating reaches across the dish.

Timing the bake

The potatoes and onion-pepper topping are cooked before they go into the casserole dish. The 25-minute bake is mainly to heat everything through and melt the cheese until it bubbles.

If the cheese is melted and bubbling before the full time is up, check that the centre is hot, then serve. The recipe gives a total cooking time of 55 minutes.

What to serve alongside

These potatoes make a substantial side for grilled chicken, roasted meat or a simple green salad. Crisp vegetables can provide a fresh contrast to the soft, creamy potatoes.

For a meat-free meal, pair them with steamed greens or a salad of crunchy leaves and tomatoes.

Recipe notes & tips

• Salt the potato cooking water so the potatoes are seasoned from the inside.
• Choose a casserole dish that holds the potatoes in a fairly even layer for consistent heating.
• Stir the onion often as it browns so it colours evenly.
• Taste a jalapeño before cooking if you are unsure how hot the batch is.
• Let the potatoes cool enough to handle before folding them into the sour cream mixture.

Variations

• Milder peppers: Remove the jalapeño seeds before slicing for less heat.
• Mixed cheese: Replace some of the Cheddar with another good-melting cheese.
• Extra herbs: Add chopped fresh coriander as a finishing touch.
• Smoky flavour: Use smoked paprika in place of some of the garlic powder.
• More vegetables: Fold in cooked sweetcorn with the potatoes.

Common mistakes to avoid

• Overboiling the potatoes: Drain them when just fork-tender so they keep their shape during mixing.
• Rushing the onion: Cook it until caramelised rather than stopping as soon as it softens.
• Crowding the pan: Cook the onion and peppers in a wide frying pan so they can brown rather than steam.
• Mixing while very hot: Cool the drained potatoes before adding them to the sour cream to make them easier to toss gently.
• Skipping the final check: Make sure the centre is hot and the cheese is bubbling before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven-safe dish at 180°C until hot throughout, or microwave individual portions; the topping may soften on reheating.

Frequently asked questions