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Jalapeno Potatoes by Bobbie Crane

Total Time:
45 mins
Cook Time:
45 mins
Dish Size:
4 Quart
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November 24, 2015


  • 24 medium red potatoes
  • 2 cups green bell pepper, slivered
  • 1 1/2 cups pimento (roasted red peppers)
  • salt and pepper to taste
  • 2 sticks oleo
  • 1/2 cup all purpose flour
  • 3 (5.3 oz.) packages Boursin garlic and herb cheese
  • 3 (8 oz.) packages jalapeno cheese (Pepper Jack cheese)
  • 5 cups whole milk
  • 2 jalapeno peppers, chopped


  1. Preheat oven to 350 degrees. 
  2. Boil potatoes in their jackets in salted water until tender but not falling apart. When cool, peel, slice and layer in a buttered temp-tations® 4 quart baker with slivered bell pepper and pimento. Salt and pepper each layer. 
  3. Melt butter in saucepan; add flour and stir until well blended. Gradually add milk, stirring constantly. Add cheeses which have been cubed or grated, cook until melted; add chopped jalapeno pepper, stir well. 
  4. Pour over potatoes and bake at 350 degrees for 45 minutes to 1 hour

Recipe by Bobbie Crane. 

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