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Ingredients
| russet potatoes: 4 whole potatoes |
| water (boiling//to cover) |
| sour cream: 1 cup |
| green onions - spring or scallion: 4 whole onions (thinly sliced) |
| sharp cheddar cheese (shredded): 1 1/4 cups (shredded) |
| salt: 1/2 tsp |
| black pepper: 1/8 tsp |
| paprika |
Potatoes Romanoff
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- Preheat oven to 350 degrees.
- Wash and quarter the potatoes. Place in a saucepan, cover with boiling water, and cook until tender. Drain and shred coarsley with a grater.
- In a bowl, combine shredded potatoes with sour cream, scallions, 2/3 cup sharp Cheddar cheese, salt, and pepper. Mix well and transfer to a shallow baking dish or pie plate (9-10 inches).
- Sprinkle remaining cheese over top. Dust with paprika.
- Bake, uncovered, at 350 degrees for about 40 minutes, or until golden.
- (If you would like to make this ahead of time, just add 10 minutes or so to the baking time if the unbaked potatoes are chilled.).