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These Cheesy Potatoes? Oh, they’re dangerous. Fluffy on the inside, golden on the outside, covered in saucy tomatoes and a ridiculous amount of melted cheese. It’s the kind of thing you make “just to use up some potatoes”… and then somehow eat the whole dish straight from the pan.
Also known as popular Colombian dish, Papas Chorreadas, this potato recipe is simple, comforting, and made with ingredients you probably already have — no peeling, no fuss. Whether you serve them as a cozy side or a main with a big green salad, trust me… they disappear fast.
Not Fancy, Just Really Good
No peeling, no oven, no stress — just potatoes boiled until soft, covered in a cheesy tomato and onion sauce that tastes like something your grandma would make (if your grandma cooked like a weeknight genius). It hits that sweet spot between cozy and can’t-stop-eating-this.
If you love a recipe that wraps you up in comfort, try my French Toast Casserole for something sweet, or the Croissant French Toast Bake when you want to go all-in on cozy carbs. Something about cheese, tomatoes, and potatoes — it just always works.
Let’s Talk Cheese and Potatoes
We keep it simple — but satisfying. These key ingredients are what make my Cheesy Potatoes so warm, melty, and hard to stop eating.
- Potatoes: Use large ones, unpeeled and scrubbed. The skin adds texture and keeps things rustic (plus, no peeling = win).
- Green Onions (Shallots or Scallions): Softened in olive oil, they give the sauce a mellow, slightly sweet base.
- Olive Oil: Just enough to bring out the flavor in the onions and tomatoes.
- Ripe Tomatoes: Fresh is best here — they break down into a simple sauce that hugs the potatoes perfectly.
- Mozzarella Cheese: Light mozzarella melts beautifully, but cheddar totally works too. Use what you love.
Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.
Just Let It Melt, Baby
This one keeps it humble. A few pantry basics, some good cheese, and you’ve got a dish that feels way fancier than it should. No fancy seasonings, no complicated steps — just the kind of ingredients that get it done.
- Boil the potatoes: Place the halved, unpeeled potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and let them simmer until soft and tender all the way through.
- Make the sauce: In a separate saucepan, heat the olive oil and gently fry the green onions until soft and fragrant. Add the diced tomatoes, cover, and let them simmer for about 10 minutes, or until they break down into a simple, chunky sauce.
- Add the cheese: Stir the grated mozzarella through the warm tomato mixture until melted and gooey. Taste and season with salt if needed.
- Assemble and serve: Transfer the potatoes to a deep serving dish and pour the cheesy tomato sauce right over the top. Serve warm, spooned straight from the dish.
Add a Little Something on the Side
Sure, these Cheesy Potatoes could totally steal the show, but why not give them a little company? I love pairing them with my Caprese Crostini with Grilled Avocado for something fresh and a little fancy on the side. When I want to make it feel like a full dinner (or just spoil myself a little), I’ll add Balsamic Baked Chicken Breast — sweet, juicy, and perfect with all that cheese. And if I’m going full cozy mode? A slice of my Spinach and Ricotta Grilled Cheese on the plate turns it into a whole moment.
Mix and match — there’s no wrong way to cheesy potato.
FAQs
I love mozzarella for that gooey melt, but cheddar, provolone, or anything that melts well will do the trick. Use what makes you happy.
Fresh is best for flavor and texture, but canned will totally work if that’s what you have. Just drain them first so the sauce doesn’t get too watery.
Because you don’t need to! The skins add texture, hold their shape, and save you a whole step. Just scrub them well and let them do their thing.
You’re already winning. Cozy, cheesy carbs = dinner in my world.
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Cheesy Potatoes Recipe
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
- 9 oz shredded mozzarella cheese or cheddar
- 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.
Notes
-
Why don’t you peel the potatoes?
The skin adds texture, holds everything together, and saves time. Just scrub them well and you’re good. -
Tomatoes:
Fresh is best, but canned will work too — just drain them well so the sauce doesn’t get too watery. -
Cheese swaps:
Mozzarella melts beautifully, but cheddar, provolone, or Monterey Jack are also great options. -
Make-ahead tip:
You can boil the potatoes and make the sauce earlier in the day. Reheat before serving and assemble fresh. -
Serving tip:
These work as a cozy side dish or a full meal, especially when paired with something green or grilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
