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BAKED CHEDDAR AND POTATO POTS

March 14, 2018

I love potatoes... so, I’ve got potato perfection for you today! This dish is loaded with creamy mashed potatoes, cheddar, crunchy panko bread crumbs, and a lot more. The flavor is incredible and these perfectly portioned, delicious, creamy, and cheesy side dish can be made in advance! They look like a lot of trouble, but they’re actually very easy to make. They are the perfect accompaniment to steak, chicken, or fish. The flavor will absolutely blow you away and the cheddar cheese in every bite is amazing. The cheddar cheese in these potatoes takes them to a whole other level. When I went to Mexico, I ate at a steakhouse that had a potato dish cooked in a mini cast iron skillet. I'm not sure what it was but it was an amazing, cheesy potato dish. When I decided to make this recipe, I made it with that dish in mind. I love the individual servings. They are perfect for family dinners or dinner parties. It's a definite crowd pleaser.

Ingredients:

  • 6 large potatoes

  • 8 ounces sour cream

  • 4 tablespoons unsalted butter

  • 1/2 cup shredded cheddar cheese

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 cup Panko breadcrumbs

  • 4 tablespoons shredded cheddar

  • 4 sprigs Chives, minced

Directions:

  1. Peel and place potatoes in a pot, add enough water to cover potatoes, cover and bring to a boil. Once water begins to boil, cook for 30 minutes or until fork can go through easily.

  2. Preheat oven to 350 degrees F.

  3. Once potatoes are cooked, drain them and put them in a bowl.

  4. Add sour cream, butter, salt, and black pepper to the potatoes and mash until smooth.

  5. Fold in 1/2 cup of cheese and spoon mixture into ramekins.

  6. In a separate bowl, mix together Panko breadcrumbs and 4 tablespoons of cheese. Top each ramekin of potatoes with the Panko mixture. (Place in fridge until ready to bake.)

  7. Bake for 20 minutes. 

  8. Remove ramekins from oven, top with minced chives, and serve hot.

 

 

 

 

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