- 6 potatoes
- 1 16oz container of sour cream
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Preheat oven to 350 degrees
- Bring water to a boil in a large stock pot
- Cook whole potatoes in water (with skins on).
- Cook potatoes until slightly tender (a fork goes through with a slight force) (be careful not to overcook)
- Let potatoes cool to the touch, then shred by hand using shredder
- Combine sour cream, soup, and cheese
- Add mixture to potatoes, carefully toss to coat
- Pour mixture into a 9x13 baking dish
- Bake for 30-45 minutes or until top is browned slightly
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