Jalapeno Potatoes by Bobbie Crane




Total Time: 1 hr, 15 mins

Prep Time: 30 mins

Cook Time: 45 mins

Yield: 12 servings

Dish Size: 4-Quart Baker




  • 24 medium red potatoes
  • 2 cups green bell pepper, slivered
  • 1½ cups pimentos (roasted red peppers)
  • salt and pepper, to taste
  • 2 sticks oleo
  • ½ cup all-purpose flour
  • 5 cups whole milk
  • 3 5.3-ounce packages Boursin garlic and herb cheese, cubed or grated
  • 3 8-ounce packages jalapeno cheese (Pepper Jack cheese), cubed or grated
  • 2 jalapeno peppers, chopped




  1. 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. 
  2. 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 and stir well. 
  3. Pour over potatoes and bake in a preheated 350°F oven for 45 minutes to 1 hour.


Recipe by Bobbie Crane