Cheesy Potatoes

You've probably seen these potatoes at various potlucks and holiday dinners.  Those were probably made with frozen hash brown potatoes, though, and THESE are made with the most fantastic potatoes I've ever come across: Klondike Goldust Potatoes.  These should only be eaten once, maybe twice a year.  Any more than that and you'll end up with a heart attack.  Be careful.

Cheesy Potatoes

Ingredients:

• 6 small to medium sized Klondike Goldust Potatoes (or other yellow potato)
• 1 cup sour cream
• 1 can (10.5 oz.) cream of chicken soup
• 1-2 cups shredded cheddar cheese
• 3 green onions, sliced
• ½ tsp salt
• pepper to taste

Instructions:

Put potatoes in a pot, cover with water, and boil for 20-25 minutes, or until a knife inserted into one comes out easily.

Preheat oven to 375°.

While potatoes boil, prepare a 9 x 13 inch glass pan by spraying with non-stick cooking spray.  In a large bowl, stir sour cream, cream of chicken soup, cheese, onions, salt, and pepper.   Set aside until potatoes are ready.

When potatoes are done, drain water from the pot.  Remove one potato at a time using a fork or tongs.  Carefully cut potatoes into ½-inch chunks.  Slide cut potatoes into bowl of cheesy creamy goodness and gently stir/fold with a rubber spatula.  Spread cheesy potatoes into pan. 

Bake at 375° for 30-45 minutes, or until browned on edges and bubbly.