Easy Cheesy Potatoes

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour

Składniki

3 pounds potatoes (or 30 ounces country style hash browns, thawed)

¼ cup melted butter

1 cup sour cream

10 ½ ounces condensed cream of chicken soup (or cheddar cheese soup, 1 can)

¼ cup sliced green onions (or 1 teaspoon onion powder)

2 cups shredded cheddar cheese (divided)

Wskazówki

Preheat oven to 375˚F and grease a 9x13 inch baking dish.

If using baking potatoes or russets, peel the potatoes. Cut into ½-inch pieces.

Add the potatoes to a medium saucepan and fill with cold salted water 1-inch above the potatoes. Bring to a boil and gently boil for 12 to 14 minutes or until fork tender. Drain and cool slightly.

In a medium bowl, whisk together melted butter, sour cream, condensed soup, and green onion. Add 1 ½ cups cheese and the slightly cooled potatoes.

Transfer the warm potato mixture to the prepared baking dish.

Top with the remaining ½ cup of cheese and bake for 28 to 30 minutes or until browned and bubbly.

Wartości Odżywcze

• Kalorie: 348 kcal
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 13 g
• Cholesterol: 62 mg
• Sód: 488 mg
• Węglowodany Całkowite: 25 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 1 g
• Białko: 13 g