Cheesy Potato Bake

Cheesy Potato Bake

Miz Helen's Kitchen

Serves 4

Ingredients

6 medium large white potatoes

10 tablespoons butter

1 teaspoon table salt

1 teaspoon seasoned salt

2 teaspoons ground black pepper

3 cups sharp Cheddar Cheese, shredded

1 (1.1 ounce) package of Potato Topping (I use Fresh Success)

Garnish with sour cream.

Directions

For The Potatoes

Place the potatoes peeling on, into a large stew pot, cover the potatoes with water. I use 8 tablespoons salt in the water, if you are on a low sodium diet, do not use the salty water. Boil the potatoes until tender. Remove the potatoes from the water and let cool. Refrigerate with the peeling on. These potatoes will keep in the refrigerator for up to 8 days.

For The Recipe

Butter the bottom of a 8 X 11 casserole dish with 2 tablespoons butter.

Remove the peeling from the cold potatoes and give them a large chop.

Place the potatoes into the buttered casserole dish.

Place the remaining tablespoons of butter on top of the potatoes.

Sprinkle the cheese on top of the potatoes.

Bake at 350 degrees for 30 minutes or until the potatoes are golden brown and the cheese is melted.

Remove the casserole dish from the oven and sprinkle the potatoes with the Potato Topping.

Garnish with sour cream.

Enjoy!