Potatoes Romanoff
Main/Side Dishes
Ingredients
| Ingredient | Amount |
|---|---|
| 6 | Large PEI Potatoes |
| 2 cups / 500 ml | sour cream |
| 2 bunches / | green onion, chopped |
| 2 tablespoons / | chives, chopped |
| 1.5 teaspoons / | salt |
| 1/4 teaspoon / | pepper |
| 1/2 teaspoon / | paprika |
Directions
Cook pototoes in skins until tender. Cool and peel. Shred into a large bowl. (Do not mash). Stir in sour cream, 1 cup of the grated cheese, chopped onions and chives, salt and pepper. Mix well. Turn into a buttered casserole. Top with remaining cheese and sprinke with paprika. Cover and refrigerate several hours or overnight. Stand at room temperature about 1 hour before cooking. Bake uncovered at 350 degrees until heated through, about 30 minutes. Note: If desired, freeze casserole before cooking in oven.This potato recipe is brought to you courtesy of Pamela Henley.
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