These are the perfect side dish for your Easter Dinner....or any meal! They are great because you can make them the day before, and just pop them in the oven the next day about a half hour before your meal! I think they are some of the best potatoes I have had...but try them out and you decide! They also make excellent leftovers!
I don't even have words to describe these potatoes! Five stars for sure!
After the potatoes are cooked and cooled, you shred them and spread in a baking dish. I use my food processor to shred them. An electric salad shooter would work too! Or just a regular grater! They don't have to be perfect shreds....if they crumble some, that's okay!
Then you mix in some shredded cheddar cheese.
The good stuff! Butter, sour cream, onion, salt, pepper, and parsley.
You add the sauce to the pan, and using a fork mix it all in until all the potatoes are coated.
At this point you can top with extra cheese if you have any, then bake. Or if they are for the next day, cover and put in the refrigerator.
6 large potatoes
1/2 cup butter, melted
1 cup sour cream
1/2 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1 tsp. parsley flakes
2 cups grated Cheddar cheese
Peel potatoes and boil whole until tender. Cool. To melted butter, add sour cream, onion, salt, pepper, and parsley. Heat until warm and stir to combine. Grate potatoes and spread in a greased 9x13 pan. Add cheese, fluffing with fork to spread out evenly as you mix. Pour sour cream mixture over and fluff into potatoes until evenly distributed. More grated cheese can be added to the top if desired. Bake at 350 degrees for 30 minutes. These can be made a day ahead and refrigerated. Bake before serving.
If you wish to make these potatoes healthier: Reduce the amount of butter by several tablespoons, use light sour cream, less salt, and use less cheese. I have made them this way with great results!