Cheesy Potatoes Recipe

Cheesy Potatoes, also known as Papas Chorreadas on a white serving plate.

5 from 1 vote

Fluffy boiled potatoes (Papas Chorreadas) topped with a cheesy tomato and green onion sauce. Simple, comforting, and ready in 30 minutes — no peeling required.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: Appetizer

Keyword: Cheesy Potatoes

Servings: Cheesy Potatoes

Author: Karina Carrel

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

US - Metric

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