Easy Cheesy Potatoes
Servings 8 servings
Ingredients
- 6 potatoes
- 1 16 ounce container of sour cream
- 1 15 ounce can cream of chicken soup
- 2 cups grated cheddar cheese
- salt and pepper to taste
Instructions
- Preheat oven to 350°F degrees.
- Bring water to a boil in a large stock pot.
- Cook whole potatoes in water (with skins on).
- Cook potatoes until slightly tender and a fork goes through with a slight force. Be careful not to overcook. (See post for tips.)
- Let potatoes cool to the touch, then shred by hand using a shredder
- Combine sour cream, soup, and cheese. Season with salt and pepper. Stir to combine.
- Add mixture to potatoes. Carefully toss to coat the potatoes in the cream mixture.
- Pour mixture into a 9x13 baking dish.
- Bake for 30-45 minutes or until the top is browned slightly.
Notes
Be careful not to overcook whole potatoes. Use a meat thermometer to check they are in the sweet spot between 205°F and 212°F.
Nutrition
Serving: 1g | Calories: 272kcal | Carbohydrates: 31g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 503mg | Fiber: 3g | Sugar: 2g
