Ingredients
- 8 large or 10 medium russet potatoes, peeled and cubed
- 1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted
- 3 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 2 tablespoons melted butter
- 1 teaspoon garlic powder (or 2 minced garlic cloves)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon fresh ground black pepper, or to taste
- 1 small onion, finely chopped (or 3 green onions, chopped)
- Seasoned salt, to taste
How to Make
-
Step 1: Place potatoes in a saucepan and cover with water; bring to a boil, reduce heat cover and cook until alomst tender, do not cook until soft, they will cook and soften more in the oven; drain and cool (this may be done a day ahead, refrigerate the potatoes until ready to use).
-
Step 2: Grease a 13 x 9-inch baking dish. Preheat oven to 350 degrees F.
-
Step 3: In a large bowl combine the condensed soup with sour cream, melted butter, garlic powder, cayenne and black pepper; mix in 1-1/2 cups shredded cheddar cheese and onions, then gently stir in potatoes. Season with salt.
-
Step 4: Transfer to baking dish. Sprinkle the top with remaining 1 cup shredded cheddar cheese. Bake for 25-30 minutes or until hot and bubbly.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.