18 Comments

  1. Marian

    I loved these potatoes when I made them the other night! The first night they were my only course and the next night I had some shredded beef with them. Cooking 6 mins. exactly worked perfect! We used the yukon but I want to use russets to compare. The yukons we’re very creamy. Great recipe, thanks!

  2. John

    Tip on the potatoes – add a little vinegar to the boiling water and they won’t fall apart, ever.

  3. Lisa S.

    I made these last night to go with meatloaf and salad. The potatoes turned out perfectly and were the highlight of the meal!

  4. Sheila

    These were interesting to make. I think I will shred my cheese next time, because my cheese clumped a lot and was hard to spread to all the potatoes. Really yummy idea!

  5. Nancy Singleton Hachisu

    That is so funny, I have recently been thinking about your cauliflower (or was it broccoli) cheddar cheesy gratin. But at the same time I’ve been thinking about new potato dishes because I get tired of rice. We don’t have pepper jack here, but I keep Organic Valley mozzarella (and cheddar) stocked in my fridge at all times. And cream. I have hot peppers in my freezer, so I can do this. Thanks. Looking forward.

  6. Meg

    My momma always put pepperjack cheese on broccoli. I can’t wait to try this, YUM!

  7. Kevin H.

    Simple but tasty.

  8. Judy B.

    We’ve often made “cheesy potatoes” for the kids, but usually mashed. My hubby likes country fried potatoes (just chunked, boiled spuds, cooled off and then browned in butter in a skillet) and pepperjack cheese, so I think I’ll try your cheese/cream topping on those. Either way, sounds wonderful! Thanks for the idea!

  9. Darlene Warth

    More of a question than a comment….what about using baked potatoes? We all need a little more fiber.

    You mean adding pepperjack to baked potatoes? Sounds great! ~Elise

  10. Stay-At-Home-Chef

    LOVE Jalapeño pepperjack cheese. Unfortunately it’s proved near impossible to find any good quality pepperjack up in Canada. Luckily we live near the border so it’s always at the top of our shopping list :)

  11. Jen

    These sound great! Is there any reason it would be a bad idea to leave the potato skins on?

    You can try leaving the skins on if you want, especially with Yukon golds which have pretty thin skins to begin with. ~Elise

  12. Abi

    Here’s a crazy (but crazy-good) potato and pepperjack dish that this post reminded me of: potatoes, butter, garlic salt and pepper, BBQ sauce (I use Bullseye), with the pepper jack on top of it all. It’s easy and very tasty.
    Thanks for this site, by the way. You’ve given me some real winners over the past couple of years.

  13. Valerie

    I make a version of this with herbed goats cheese and add a few pimentoes for colour…. also yummy!

  14. Mindy

    Made these tonight. WOW…what a hit! Used Yukon Gold…worked perfectly.

  15. artamatic

    I mixed in some crumbled bacon. WOW!

  16. Sadaf

    Sorry if this is a stupid question, but what kind of cream do you use?

    Heavy whipping cream. ~Elise

  17. KariVery

    Mmmmmm…Sounds fab. I make something similar to the mashed potato version – I add cream and about a tablespoon of pepper to the mashed potatoes, and then put some shredded sharp cheddar cheese over the top and let it melt.

  18. monty

    Made something close to this 2 nights ago. All we had on hand was fingerling potatoes. Looks really cool with all the different colored potatoes. YUM YUM

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