Prep 25 mins
Cook 40 mins
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.
- 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
- Bake potatoes in jackets at 400 degrees for 40 minutes or until slightly firm.
- Cool overnight or few hours in fridge.
- Peel and grate potatoes.
- Heat two cups of cheese and the butter over low heat until barely melted, stirring constantly.
- Remove from heat.
- Stir in sour cream, onion, salt and pepper.
- Fold into potatoes.
- Pour mixture into lightly-greased 2 1/2 quart casserole, and sprinkle 1/2 cup of cheese on top and paprika.
- Bake at 350 degrees for 30 to 40 minutes until lightly browned.
Everyone loved these potatoes! Served with Easter dinner but will keep in mind the next time I grill steaks. Only change I would make is to melt the butter, then combine all ingredients. Cooking the cheese/butter mixture together was difficult, and I ended up with a gloppy mess. Thanks for sharing the recipe!
These are delicious potatoes. The baking of them first gives them an unique texture. They would be equally good with a steak dinner as well as a holiday one. Update: these were the "hit" of my holiday dinner. I cooked my cheese/butter mixture a bit too long and I was afraid it would be string, but I transferred mixture to a double boiler (low) and it smoothed out nicely! The melted cheese texture and the powdery grated texture really are outstanding! Roxygirl in Colorado