Simple, delicious, and cheesy!
2 pounds baking potatoes, peeled and cut into 1/2-inch cubes
2 cans (10 1/2 oz. each) condensed cream of mushroom or chicken soup
1 1/2 cups finely chopped green onions, divided
1/4 tsp. garlic powder
1/8 tsp, ground red pepper
1 1/2 cups (6 oz) shredded sharp Cheddar cheese
1 cup (8 oz) sour cream
1 cup milk
Black pepper
Combine potatoes, soup, 1 c. green onions, garlic powder and red pepper in slow cooker. Cover; cook on LOW 8 hours or on HIGH 4 hours. (I've found that it doesn't take this long.)
Add cheese, sour cream and milk; stir until cheese has completely melted. Cover; cook on HIGH 10 minutes. Season to taste with black pepper. Garnish with remaining green onions. Makes 7 servings.
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Jennifer made this for us on Saturday, and it was delicious! I kinda wanna try it with some bacon crumbled in it...
ReplyDeleteI actually thought about doing that the first time I made it! I didn't have any on hand though. I'll post a comment when I do.
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