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Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
10 to 12
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Ingredients
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3 pounds Yukon gold potatoes, cubed
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8 slices bacon, chopped
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3 jalapenos, seeded and chopped
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8 ounces pimento cheese with cream cheese added, such as Palmetto® cheese
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8 ounces pepper Jack cheese, shredded
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1/2 teaspoon salt
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of salted water to a boil, then add potatoes and return to a boil. Cook until tender, 12 to 14 minutes. Drain potatoes and add them to a large bowl.
Meanwhile, cook bacon until crisp in a large skillet, drain, and set aside. Reserve drippings in pan.
Add jalapenos to drippings, and cook, stirring constantly until softened, about 2 minutes. Add jalapenos to potatoes.
Add in reserved bacon, pimento cheese, 1 1/2 cups pepper Jack cheese, and salt. Stir to combine. Transfer mixture to a casserole dish and top with remaining cheese.
Bake in the preheated oven until browned and bubbly, about 20 minutes.
I Made It
Nutrition Facts (per serving)
361
Calories
20g
Fat
30g
Carbs
15g
Protein
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Nutrition Facts
Servings Per Recipe
10
Calories
361
% Daily Value *
Total Fat
20g
26%
Saturated Fat
9g
43%
Cholesterol
44mg
15%
Sodium
541mg
24%
Total Carbohydrate
30g
11%
Dietary Fiber
3g
12%
Total Sugars
2g
Protein
15g
30%
Vitamin C
17mg
19%
Calcium
277mg
21%
Iron
2mg
10%
Potassium
821mg
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
