Wednesday, July 13, 2011

Saddle Up: Cowboy Potatoes

I don't really know what cowboys eat.  I mean I always thought it would be something like beef jerky or Ranch Style Beans.  My guess is they like stuff with with salsa and green chiles.  That sounds cowboy-ish.  I like stuff with salsa and green chiles.  I'm not a cowgirl.  I would be if Mr. Devilish Dish would take a hint and buy me a horse.  That's not much to ask for.  I promise to feed it apples and hay everyday.  In the meantime, the closest thing I'm going to get to that is wearin' my boots while I make this awesome side dish.  You boil the potatoes first, with the skin on, so they are almost tender.  Then you layer them with a tasty mixture of sour cream, cheese, salsa and green chiles.  Top with bread crumbs and paprika and you've got one heck of a side dish whether you're a cowboy or not!
Giddy Up!  Cowboy Potatoes!
The Cowboy Potatoes Shin Dig
Combine cheese and sour cream.
Add parsley and green chiles.
Add salsa and mix well. Set aside.
In a greased casserole dish, add a layer
of potatoes.  Be sure and season
them well with salt and pepper.
Continue layering potatoes and
sour cream mixture.
Sprinkle with bread crumbs.
Garnish with paprika.
Bake for 25 to 30 minutes.
Serve with steak or other "Cowboy" food.

Cowboy Potatoes

2 large potatoes, with skins on
8 ounces sour cream
1 cup shredded Cheddar cheese
4 ounces diced green chiles
1 teaspoon parsley flakes
2 tablespoons salsa
2 teaspoons Italian bread crumbs
paprika for garnish

Preheat oven to 325 degrees F.  Boil potatoes with skins on until fork tender.  Cool slightly and slice.  Combine sour cream, cheese, green chiles, parsley and salsa.  Line an greased 8x8-inch square casserole dish with sliced potatoes.  Season potatoes well with salt and pepper.  Add a layer of cheese mixture.  Continue layering potatoes and cheese.  Sprinkle with bread crumbs and then paprika.  Bake for 25 to 30 minutes, or until light brown on top.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 30 minutes 


  1. That looks really good! Quick and easy too. I think I might try it and leave out the green chilies. I'm a wuss when it comes to spicy :)

  2. The canned green chiles are pretty mild, but you could totally leave them out or substitute bell pepper or anything else you like!

  3. I'm a wuss when it comes to real spicy food, but I ADORE green chiles! I'm always adding them to something.
    This dish looks great. Great music too, by the way LOL

  4. I love green chilies too. I have had some really hot ones in New Mexico but the canned ones are pretty mild. My husband loves poblano peppers. He thinks they add alot of flavor without too much spice. That being said, he would add habanero too.


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