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30 mins
Pepper Jack Potatoes Recipe

Pepper Jack Potatoes

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians

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As the name suggests, Pepper Jack Potatoes involves the use of Pepper Jack cheese (a spicy, delicate and buttery semi-soft cheese that includes hot peppers for flavour). This cheese is commonly available in North America but elsewhere you may have to substitute a mature smoked cheese and grind lots of fresh pepper over it (or use any cheese you can find containing Jalapeño peppers). Don't worry about trying different things; that's what cooking is all about... experimentation and having fun in the kitchen.

Be sure to use firm potatoes (like Charlotte, Maris Peer or Yukon Gold) if possible. Waxy potatoes like these are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so they make great salad potatoes. Floury potatoes are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash.

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Pepper Jack Potatoes

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1½ lb
4 oz
pepperjack cheese
4 fl oz
thick cream
1 tablespoon


How to Cook Pepper Jack Potatoes

  1. Peel the potatoes and cut them into 1" (2.5cm) chunks. Thinly slice the cheese and cut into strips or you can use grated (shredded) cheese if you want.
  2. Place the potatoes into a medium-sized pan, cover them with cold water, add the salt then cover the pan and bring to the boil (keep your eye on them because it's easy to overcook them.) As soon as the water is boiling, remove the lid and boil for 6 minutes, or until the potatoes are just tender enough so that you can insert a fork into them.
  3. Drain the potatoes in a colander or sieve and place them immediately in a serving bowl. Layer the cheese slices (or sprinkle the grated cheese) over them and cover the bowl with a plate for several minutes so that the steam from the potatoes melts the cheese. When the cheese has melted, gently fold over with a spoon to spread it into the potato. (If the potatoes are still not quite cooked and/or the cheese is not sufficiently melted, you can put the bowl in a microwave for 30 seconds or so). When mixed, pour the cream over the top and cover again until served.

If the potatoes are a little over-cooked and begin to fall apart as you toss them in the cheese, you can add the cream anyway and mash them for spicy, cheesy mashed potatoes!
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Reviews of Pepper Jack Potatoes

Rating 4 out of 5 - Many cooks will make this recipe again April 18 2014
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 this recipe made a really nice change. My momma always put pepperjack cheese on broccoli. Thanks for the idea
(2 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again December 23 2013
This reminds me also of raclette. Fond memories of scraping melting cheese onto a plate of potatoes in Europe as a bright-eyed college student. Pepperjack cheese has so much great flavor and it's a good melty cheese, too. There is no way these COULDN'T be good
(1 review)

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