These potatoes were yummy. The only thing I would do differently is to add less salt and cook the potatoes a bit longer. I used medium cheddar cheese and Yukon Gold potatoes.
Gourmet Potatoes
6 medium potatoes
2 c. (8 oz.) shredded Longhorn cheese
1/4 c. butter
1 1/2 c. (12 oz.) sour cream
1/2 c. chopped green onions
2 t. salt
1/4 t. pepper
2 T butter
1. Wash the potatoes. Boil or bake in skins until tender. Peel and shred coarsely or put through a ricer.
2. In a saucepan over low heat, combine cheese and 1/4 cup butter. Cook until the cheese is almost melted. Remove from heat. Stir in sour cream, onions, salt, and pepper. Fold in the potatoes. Put in a greased 2-quart casserole. Dot the top with an additional 2 Tablespoons butter. Bake at 350ºF for 25 minutes.
2 c. (8 oz.) shredded Longhorn cheese
1/4 c. butter
1 1/2 c. (12 oz.) sour cream
1/2 c. chopped green onions
2 t. salt
1/4 t. pepper
2 T butter
1. Wash the potatoes. Boil or bake in skins until tender. Peel and shred coarsely or put through a ricer.
2. In a saucepan over low heat, combine cheese and 1/4 cup butter. Cook until the cheese is almost melted. Remove from heat. Stir in sour cream, onions, salt, and pepper. Fold in the potatoes. Put in a greased 2-quart casserole. Dot the top with an additional 2 Tablespoons butter. Bake at 350ºF for 25 minutes.
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