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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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We love this recipe, although it is not lowfat in any way. I have doubled it for parties, following the directions for the first layer, and then doing a second layer in the same pan, using an equal amount of ingredients. I have also prepared it ahead of time, placed it in a crockpot to keep warm, and added the cheese and onions just before serving. Ingredients:
6 medium baking potatoes, unpeeled and cubed (about 2 lbs) |
1/4 cup butter |
1 (1 ounce) envelope onion soup mix |
1 1/2 cups shredded cheddar cheese (6 ounces) |
5 green onions, chopped |
nonstick cooking spray, 2 or 3 sprays |
Directions:
1. Preheat oven to 400 degrees.
2. Place potatoes in a 9x13 baking dish coated with nonstick cooking spray.
3. Dot with butter, and sprinkle dry onion soup mix over the top.
4. Cover and bake at 400 degrees for 25 minutes, then uncover and stir, making sure potatoes do not stick to pan.
5. Cover and bake 30 more minutes.
6. Sprinkle with cheese and green onions, serve immediately.
7. Do not wait too long to serve or cheese will puddle to the bottom of the pan too much.
8. Very good served with bottled ranch dressing for dipping.
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