These potatoes are anything but old-school. A kick of hot pepper and a boost of triple Cheddar cheese make these your newest go-to side.
What You Need
Original recipe yields 10 servings
2 lb. baking potato es (about 6)
3 Tbsp. flour
1 cup milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 jalapeño pepper, chopped
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Heat oven to 350°F.
Cook potatoes in boiling water in saucepan 20 min. or just until tender; drain. Cool. Peel and slice potatoes.
Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat.
Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
Bake 25 to 30 min. or until heated through.
Jalapenos vary in heat intensity from one pepper to the next. You may want to add more or less based on how hot your pepper tastes.
Add 1/2 cup finely chopped onions to sour cream mixture with sliced cooked potatoes.
These potatoes make a nice accompaniment to lean meat or poultry.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.