Cheesy Potatoes Recipe
Fluffy boiled potatoes (Papas Chorreadas) topped with a cheesy tomato and green onion sauce. Simple, comforting, and ready in 30 minutes — no peeling required.
12 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 935 kcal | Sugar | 3 g |
| Carbs | 6 g | Cholesterol | 202 mg |
| Protein | 57 g | Sodium | 1601 mg |
| Fat | 76 g | Fiber | – |
| Sugar | 3 g | ||
| Cholesterol | 202 mg | ||
| Sodium | 1601 mg | ||
| Fiber | – |
Prep Time: 10 min Cook Time: 20 min Total Time: 30 min
Ingredients
6 large potatoes (cut in half, unpeeled, washed and scrubbed)
8 stems shallot/green onion (cleaned, washed, and chopped)
1 tbsp olive oil
6 large ripe tomatoes (diced)
2 cups shredded mozzarella cheese (or cheddar)
a pinch salt (to season if needed)
Instructions
Place the potatoes in a large pot and fill with water until just covered. Bring to a boil, then reduce heat and simmer until soft and cooked through.
In a separate saucepan or pot, pan-fry the green onions in olive oil until soft. Add the diced tomatoes, cover, and simmer for about 10 minutes, or until a sauce forms.
Stir the grated cheese into the warm tomato mixture. Let it melt completely, then taste and season with salt if needed.
Place the cooked potatoes in a large, deep serving dish. Pour the cheesy tomato sauce over the top and serve warm.