Cheese Potatoes Recipe

Name: Cheese Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. water; 1 tsp. salt; 6 small new potatoes; 6 hard-boiled eggs, sliced; green onions, chopped; 2 Tbsp. pimento, drained; 1 can cream of chicken soup; 1/2 c. milk; 1 clove garlic, crushed; 1/2 tsp. onion salt; 1/8 tsp. pepper; 4 oz. Cheddar cheese, shredded; 4 slices bacon, fried and crumbled

Servings: persons

2 c. water
1 tsp. salt
6 small new potatoes
6 hard-boiled eggs, sliced
green onions, chopped
2 Tbsp. pimento, drained
1 can cream of chicken soup
1/2 c. milk
1 clove garlic, crushed
1/2 tsp. onion salt
1/8 tsp. pepper
4 oz. Cheddar cheese, shredded
4 slices bacon, fried and crumbled

1
Heat water and salt to boiling.
2
Add potatoes; heat to boiling. Cover and cook until tender, 20 to 25 minutes.
3
Drain.
4
Cool slightly.
5
Remove skins.
6
Cut potatoes into fourths.
7
Heat oven to 375u00b0.
8
Layer potatoes, eggs, onions and pimento in ungreased 1 1/2-quart casserole dish.
9
Mix soup, milk, garlic, onion salt and pepper.
10
Pour on top.
11
Sprinkle with cheese and bacon.
12
Bake uncovered until potatoes are hot and cheese is melted, about 25 minutes.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 c. water, 1 tsp. salt, 6 small new potatoes, 6 hard-boiled eggs, sliced, and more.

Yes, Cheese Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Potatoes

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