 |
Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Says Julia Daubresse of Sun City Center, Florida: âI received this recipe from my sister some 60 years ago and so many people have requested it since then! The potatoes are rich, creamy and taste like twice-baked. It offers make-ahead convenience, so itâs great for potlucks.â Ingredients:
3 pounds medium red potatoes, quartered |
2 packages (3 ounces each) cream cheese, cubed |
1/2 cup butter, cubed |
1/2 cup half-and-half cream or milk |
1 medium green pepper, chopped |
4 green onions, thinly sliced |
1 jar (2 ounces) sliced pimientos, drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup shredded cheddar cheese, divided |
1/2 cup grated parmesan cheese, divided |
Directions:
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
2. In a large bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in the green pepper, onions, pimientos, salt and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese.
3. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 servings.
|
|