Posted in Homestead Kitchen
The Best Potatoes Romanoff
8-10 medium baking potatoes- washed. Leaving the skin on, cut them in half. Place into large pot of boiling water until cooked. Drain and let cool.
3-4 Cups of Cheddar Cheese- grated
¼ to ½ cup of green onions- chopped
In a large bowl mix:
2 teaspoons sea salt
2 teaspoons fresh ground pepper
I also sprinkle in some Johnny's (this is a Northwest thing, I think-not required)
One pint of sour cream (may need another cup--this is dependent on how many spuds you cook and how big they actually are :)
2 of the Cups of grated Cheese
¼ cup of green onions
Once your spuds have cooled down --peel and grate--add them all into the bowl and mix it all up with your hands. You want the mixture stiff, but moistened just a tad by the sour cream. Once mixed, put the mixture in an oven safe baking dish that has been sprayed or greased lightly. Top with the extra cheese (about 2 cups) and the extra green onions (about ¼ cup) , and sprinkle top with pepper. Cover and put in a 375 oven for about 45 minutes or so, removing the foil or cover last 15 minutes.
My mother and grandmother have made this for years, for my birthdays and holidays, etc. I make it at some holidays and for Sunday suppers sometimes--it's even better made a day ahead and just left to set in the fridge. Toss it in the oven when you're ready.
It is delicious, one of my absolute favorites!
