Recipe by JeanieK
This wonderful dish has been a family favorite since I was a child. I think I remember my mom getting the recipe out of the local newspaper back in the early 70's. It tastes like a loaded baked potato to me, only better! It is great for the holidays, especially the 'dairy' ones.
Top Review by Andi of Longmeadow Farm
This indeed is a yummy dish, that just pulls you in from the cold outside, and begs you to sit right on the couch with a big spoon, and lazily devour this to warm both your insides and clear your mind of any unpleasantness. Very easy to put together, inexpensive, and glorious for your soul. I agree, it does taste like a baked potato/skins! Maybe add some bacon, a dollop of sour cream and green onions next time. You can't go wrong on this. OH MY! Made for my PAC baby, Fall 2011.
- 8 russet potatoes
- 1⁄2 onion, chopped
- 1⁄2 cup butter
- 2 cups cheddar cheese, grated
- 1 1⁄2 cups sour cream
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 3 tablespoons butter
Directions See How It's Made
- Cook potatoes in skins and cool.
- When cooled, peel and grate or shred, like hash browns.
- Preheat oven to 350. Butter sides and bottom of a large casserole dish or spray with cooking spray.
- Melt 1/2 cup butter in saucepan and add grated cheese. Remove from heat when melted and add the sour cream, chopped onion, salt and pepper. Stir completely.
- Add mixture to the grated potatoes and mix well.
- Place in buttered casserole and dot with the 3 tablespoons of butter and sprinkle with paprika.
- Bake at 350 degrees for 30-40 minutes until bubbly and golden-brown on top.