Picante Potato Pie
Spice up your dinner table with this irresistibly bold and creamy Picante Potato Pie! This savory baked dish combines fluffy, buttery mashed russet potatoes with a kick of heat from jalapeños and hot sauce, balanced by the rich tang of sour cream and cheddar cheese. Infused with aromatic spices like smoked paprika and cumin, and studded with sautéed red bell peppers and green onions, every bite delivers a burst of flavor. Topped with golden, crispy breadcrumbs and gooey melted cheese, this comforting dish is perfect as a side or the star of your meal. Simple to prepare and brimming with texture and zest, Picante Potato Pie will quickly become a family favorite for dinner or potlucks.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Whole milk
- 1.5 cups Cheddar cheese, shredded
- 0.5 cup Sour cream
- 1 large Egg
- 1 medium Jalapeño, finely diced
- 0.5 cup Red bell pepper, finely diced
- 0.25 cup Green onions, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cumin
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Hot sauce
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Peel the potatoes and chop them into evenly-sized chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
Drain the potatoes and return them to the pot. Mash them until smooth, then mix in butter, milk, sour cream, and 1 cup of cheddar cheese. Stir until creamy.
Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil and spread a thin layer of breadcrumbs across the bottom to prevent sticking.
In a small skillet over medium heat, sauté the diced jalapeño and red bell pepper until softened, about 5 minutes. Add garlic powder, smoked paprika, cumin, salt, and black pepper. Stir well and remove from heat.
Add sautéed vegetables, chopped green onions, and hot sauce to the mashed potatoes and mix thoroughly. Let the mixture cool slightly before stirring in the beaten egg.
Spoon the potato mixture into the prepared pie dish, spreading it out evenly. Top with the remaining 0.5 cup of shredded cheddar cheese and sprinkle the rest of the breadcrumbs over the top.
Bake for 20 minutes, then turn on the broiler for an additional 2-3 minutes to give the top a golden, crispy finish. Keep a close eye to avoid burning.
Remove from the oven and let rest for 5 minutes before slicing and serving. Enjoy your Picante Potato Pie!
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 6176 mg | 269% | |
| Total Carbohydrate | 343.8 g | 125% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 42.4 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1959 mg | 151% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 7780 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
