Red Potato Cotija Boats with Hard-Boiled Eggs and Jalapeño

Ingredients:

  • 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

Directions:

  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.
Print Recipe

Yield: 20 servings

Source:
Ericka Sanchez
Food Blogger
Nibbles and Feasts

Share this Recipe

You Might Also Like

Chef David Vaughan's Veggie Chili

Chef David Vaughan's Veggie Chili

Easy to Make Vegetable and Potato Nuggets

Easy to Make Vegetable and Potato Nuggets

Buffalo Potato Wedges

Buffalo Potato Wedges

Ask Spuddy Image