|Posted on Friday, December 24, 2010 - 9:38 pm: || |
Happy Holidays everyone!
Thought I'd share a potato recipe that's been in my family since I was a little kid. I know potatoes are somewhat high in FGA by themselves, but this is good for those of us that can tolerate a little -
2 russet potatoes
6-7 red waxy potatoes
24oz. Daisy sour cream
16 oz. Cheddar cheese (I found an organic brand, but unfortunately the label is already outside in the trash...)
1 package Kerrygold salted butter (8oz?)
2 bunches of green onions
Boil the potatoes & cool. The skins should rub off easily under running water. Dry the potatoes.
Shred the potatoes & cheese (food processor is really nice here!). Mix together.
Slice the onions into 1/4-3/8 inch pieces. Saute with the entire amount of butter. Pour over the potato-cheese mixture. Mix well.
Add the entire amount of sour cream into the mixture & mix.
Bake the potatoes - the temperature doesn't matter a whole bunch since the objective is to heat through. 350-400F for 15-25 minutes, then broil briefly to get a golden crust - maybe 10 minutes.
I don't have a name for this dish. Suggestions are welcome...
The ingredients I mentioned are what I used today. You can of course substitute with your favorite brands - in fact, the original recipe called for two packages of Kraft shredded cheddar <shudder>.