This is a spiffed up, Tex-Mex version of home fries, complete with jalapeño peppers, your favorite salsa, sour cream and pepper Jack cheese. They’ve long been a Saturday morning favorite of mine, and a hearty start to a day of skiing or other cold weather activity. If you don’t care for the heat of pickled jalapeños, substitute any kind of finely chopped pepper you like. We prefer potatoes with skins still intact, but you can remove as much of the skins as you like just before slicing the potatoes. I bake the potatoes the evening before I need them.
- 4 medium russet baking potatoes, baked and cooled
- 2 to 3 Tbs. vegetable oil
- 1 cup finely chopped onion
- 1/2 tsp. paprika or mild chili powder
- 1/2 cup prepared salsa
- 1/3 cup low-fat sour cream
- 1/4 to 1/3 cup sliced pickled jalapeño peppers, drained
- 1 to 1 1/2 cups grated pepper Jack cheese
- Preheat oven to 400°F. Cut potatoes into large, bite-size pieces, and set aside. In large, ovenproof skillet, heat 2 Tbs. oil over medium heat. Add onion, and cook, stirring often, until softened, 5 minutes. Add remaining oil and potatoes, and cook, stirring often, until heated through, about 5 minutes. Season with salt to taste. Sprinkle with paprika and cook, stirring often, 1 minute. Remove pan from heat.
- Spoon salsa, then sour cream, over potatoes. Sprinkle with jalapeños and cheese. Bake potatoes in skillet until cheese is melted, 5 to 7 minutes. Serve right from skillet.
- Serving Size: 6 Servings
- Calories: 315
- Carbohydrate Content: 39 g
- Cholesterol Content: 30 mg
- Fat Content: 15 g
- Fiber Content: 5 g
- Protein Content: 9 g
- Saturated Fat Content: 6 g
- Sodium Content: 371 mg