Powderhorn Potatoes
Per serving
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
8 serv.Step-by-step instructions
- 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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