Powderhorn Potatoes

READY IN: 1hr 5mins
Recipe by rochsann

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.

Top Review by LonghornMama

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!

Ingredients Nutrition


  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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