Red Potato Cotija Boats with Hard-Boiled Eggs and Jalapeño


  • 10 Idaho® red potatoes
  • ½ small onion, chopped
  • 1 garlic clove, minced
  • 5 ounces Cotija cheese, crumbled
  • ⅓ cup sour cream
  • sea salt to taste
  • 5 hard-boiled eggs, roughly chopped
  • 3 jalapeños, diced
  • fresh cracked pepper


  1. Preheat oven to 375° F.
  2. Place potatoes in a medium saucepan, add enough water to cover. Bring to boil, cook until tender, approximately 12 minutes. Drain. Cool in a bowl with cold water.
  3. In a medium pan over low-medium heat, cook onion and garlic until tender.
  4. Remove cooled potatoes from water. Cut each potato in half lengthwise. With a small spoon or melon baller, carefully remove small amount of center. Leaving ¼ inch rim around each potato. Place reserved potato in a small bowl and set to the side.
  5. Add Cotija cheese, cooked onions and garlic, sour cream, and salt to the reserved potato. Mix with a fork, pressing firmly to mash.
  6. Spoon a small amount of mixture into each potato half and place on a baking sheet.
  7. Bake for 12 minutes or until cheese begins to brown. Top each potato with jalapeño, hard-boiled egg pieces and a sprinkle of fresh cracked pepper.
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Yield: 20 servings

Ericka Sanchez
Food Blogger
Nibbles and Feasts

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