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Hacienda Potatoes


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  • 1 c half-and-half
  • 3 drops of hot pepper sauce
  • 1/4 tsp cumin
  • 4 large russet potatoes
  • 1 1/2 c shredded monterey jack cheese with jalapenos, divided
  • 1 (4 oz) can chopped green chiles, drained
  • 1/2 c thinly sliced onion
  • 1 small tomato, thinly sliced
  • 1 tbsp minced cilantro or 1 tsp dried parsley


Servings 6
Preparation time 25mins
Cooking time 60mins


Step 1

Preheat oven to 375. Mix half-and-half, hot pepper sauce and cumin. Peel potatoes and cut into thin slices or julienne shreds

Reserve 3 tbsp cheese. Alternate layers of potatoes, chiles, onion, half-and-half mixture and cheese in a lightly greased casserole. Cover with foil

Bake for 30 min or until potatoes are tender. Remove foil. Arrange tomato slices over the top. Sprinkle with reserved cheese.

Bake for 5 min longer. Preheat broiler. Broil for 2 min or until cheese is golden brown and bubbly. Sprinkle with cilantro


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