Powderhorn (Those) Potatoes

This dish is always requested at our family holiday dinners. Being able to put the dish together a few days ahead makes this my go to potato side dish. -Elizabeth

Ingredients

• 5 medium russet potatoes
• ¼ cup unsalted butter, melted
• 4oz cheddar cheese, shredded (I really like sharp or extra sharp but use what you have)
• 2 tablespoons green onion or chives, chopped
• 1 cup sour cream
• Salt and pepper to taste

Instructions

1. Bake potatoes at 400° for 40 minutes or until slightly firm.  Cool at least 4 hours or overnight.
2. Peel and grate potatoes. Put into a large bowl. Add butter, cheese, onion or chives, salt and pepper.  Stir until combined.
3. Pour into a lightly greased casserole dish and bake at 350° for 30-40 minutes or until lightly browned on the top.
4. Serve warm.

Notes

• Can prep this and keep in fridge until needed (2 days max).  Let come to room temp (about 30 min) before baking so the dish doesn’t shatter. 
• Using the shredding blade in a food processor makes it easy to grate the potatoes. I will shred the potatoes and then the cheese.
• Can use a 4oz can of chopped green chilies in place of onion or chives for an added zip.
• The leftovers make excellent potato cakes.