Mom's Cheese Potatoes Recipe
Our Mom’s cheese potatoes were a family staple in our house; they are yummy, easy-to-make, and very inexpensive.
Serving8 people
Ingredients
- 6 Russet potatoes, peeled and cubed
- 10.5 ounces cream of chicken soup, 1 can
- ¼ cup sour cream
- ¾ cup shredded cheddar cheese
- 2 Tablespoon butter, melted
- 2 Tablespoon chopped onion
Equipment
Instructions
- Cut up potatoes into cubes and boil them until they are fork tender.
- In a medium sized mixing bowl, mix together soup, sour cream, cheese, butter and onion.
- Place cooked potatoes in a 9 x 9 inch glass pan.
- Pour soup/cheese mix over cooked potatoes and mix in a little bit.
- Bake uncovered for 35-40 minutes at 350℉.
Notes
You can substitute sour cream with the plain Greek yogurt. It has the same texture, similar flavors, and works just great. The consistency is a little different from sour cream when you cook it.
Plain Greek yogurt can be thinner when cooked or baked, but the creaminess and flavor are most similar. We recommend using russet potatoes, but you could also try using red potatoes, potato fingerlings, or even sweet potatoes.
Nutrition
Calories: 242 kcal · Carbohydrates: 32 g · Protein: 7 g · Fat: 10 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 25 mg · Sodium: 366 mg · Potassium: 709 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 308 IU · Vitamin C: 9 mg · Calcium: 112 mg · Iron: 2 mg