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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 10 |
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If you love sour cream and cheddar cheese you will really enjoy this recipe. Note: You have to chill overnight or at least 12 hours before baking this dish-it makes all the difference. Preparation time includes time to boil potatoes. Ingredients:
6 large potatoes |
2 cups sour cream |
1 1/2 cups sharp cheddar cheese, grated |
1 bunch green onion, thinly sliced |
1 1/2 teaspoons salt |
1/4 teaspoon black pepper |
1/4 teaspoon paprika |
paprika (to garnish) |
Directions:
1. Cook potatoes in jacket until tender. Let cool slightly and peel then shred into a large bowl.
2. In a seperate bowl combine sour cream, green onions, 1 Cup of the shredded cheddar, salt, pepper, and 1/4 tsp paprika.
3. Gently mix the potatoes and the sour cream mix until combined and transfer to a lightly sprayed 2 quart casserole-I actually use a 9x13 dish.
4. Sprinkle with remaining cheese, dust with paprika, and cover.
5. PUT IN FRIDGE OVERNIGHT!
6. Bake at 350 degrees uncovered for 30-40 minutes.
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