Powderhorn Potatoes

5.0(5)

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.

by rochsann·published 2004-12-16

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Servings

8 serving(s)

Total time

1h 5m

prep 25 min

Calories / serving

541 kcal

Ingredients (7)

serves

3 1/2-4 lbs baking potatoespotato
1/2 cup butter, meltedbutter
2 1/2 cups shredded cheddar cheesecheddar
2 cups sour creamsour-cream
2 tablespoons green onion tops or 2 tablespoons chiveschive
salt and peppersalt-and-pepper
1/4 teaspoon paprika, to sprinkle on toppaprika

Instructions (9 steps)

01Bake potatoes in jackets at 400 degrees for 40 minutes or until slightly firm.
02Cool overnight or few hours in fridge.
03Peel and grate potatoes.
04Heat two cups of cheese and the butter over low heat until barely melted, stirring constantly.
05Remove from heat.
06Stir in sour cream, onion, salt and pepper.

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Rich recipe — supports nutrition-aware planning.