Little Gasparilla Jalapeno Cheddar Potatoes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 29, 2013
These were a great twist on my typical homefries. I loved the addition of the green onions, which I feel were a definite must. The cheese adds the perfect touch. A definite make again.
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Reviewed: Sep. 19, 2013
I made these at camp in the electric skillet. I probably used more than 2 T of peanut oil, but it did impart a nice flavor. They browned nicely. The only thing is the potatoes with cheese (I fine shredded a block of cracker barrel vermont white cheddar) were better than the ones without so next time I'd add a little more. Thanks for sharing!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Photo by lovestohost
Reviewed: Sep. 5, 2013
These were awesome! I made them as is, but had to sub canola oil for peanut oil. With a garden full of jalapenos, this will definately see the dinner (and maybe breakfast) table at the LTH house again. THANKS for the recipe!
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Cooking Level: Intermediate

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