Total Time
1hr 5mins
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.

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.


Most Helpful

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!

LonghornMama April 16, 2009

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

Roxygirl in Colorado December 25, 2007

Absolutly delicious

Keltymae December 31, 2006

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