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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From another of my favorite junior league cookbooks, Creme de Colorado , a great addition to holiday meals, or alongside a thick steak. If you don't have time to bake the potatoes and cool overnight, then boil potatoes with skins left on and cool in fridge. For a slightly powdery texture, use Idaho potatoes, for a more creamy one, use Yukon Gold. Ingredients:
3 1/2-4 lbs baking potatoes |
1/2 cup butter, melted |
2 1/2 cups shredded cheddar cheese |
2 cups sour cream |
2 tablespoons green onion tops or 2 tablespoons chives |
salt and pepper |
1/4 teaspoon paprika, to sprinkle on top |
Directions:
1. Bake potatoes in jackets at 400 degrees for 40 minutes or until slightly firm.
2. Cool overnight or few hours in fridge.
3. Peel and grate potatoes.
4. Heat two cups of cheese and the butter over low heat until barely melted, stirring constantly.
5. Remove from heat.
6. Stir in sour cream, onion, salt and pepper.
7. Fold into potatoes.
8. Pour mixture into lightly-greased 2 1/2 quart casserole, and sprinkle 1/2 cup of cheese on top and paprika.
9. Bake at 350 degrees for 30 to 40 minutes until lightly browned.
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