Firehouse Potatoes Recipe - Cooking Index
Firehouse Potatoes Recipe - Cooking Index
If you don't care for the heat of pickled jalapeņos, substitute any kind of finely chopped pepper you like. You can remove as much of the skins as you like just before slicing the potatoes. Bake the potatoes the evening before you need them.
Courses: Side dish, Vegetarian| 4 teaspoons | 20ml | Russet baking potatoes - baked, cooled (medium) |
| 2 tablespoons | 30ml | Vegetable oil - (to 3) |
| 1 cup | 62g / 2.2oz | Finely-chopped onion |
| 1/2 teaspoon | 2.5ml | Paprika or mild chili powder |
| 1/2 cup | 118ml | Prepared salsa |
| 1/3 cup | 78ml | Low-fat sour cream |
| 1/4 cup | 59ml | Sliced pickled jalapeño peppers - (to 1/3) - drained |
| 1 cup | 146g / 5.1oz | Grated pepper Jack cheese - (to 1 1/2) |
Preheat oven to 400 degrees. Cut potatoes into large, bite-size pieces, and set aside.
In large, ovenproof skillet, heat 2 tablespoons oil over medium heat. Add onion, and cook, stirring often, until softened, 5 minutes. Add remaining oil and potatoes, and cook, stirring often, until heated through, about 5 minutes. Season with salt to taste. Sprinkle with paprika and cook, stirring often, 1 minute. Remove pan from heat.
Spoon salsa, then sour cream, over potatoes. Sprinkle with jalapeños and cheese. Bake potatoes in skillet until cheese is melted, 5 to 7 minutes. Serve right from skillet.
This recipe yields 6 servings.
Per Serving: 315 Cal; 9g Prot; 15g Total Fat (6 Sat. Fat); 39g Carb.; 30mg Chol; 371mg Sod.; 5g Fiber.
Source:
Vegetarian Times, March 2002
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