El Grossos Potatoes

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 (5 lb) bag russet potatoes
• 64 ounces sour cream
• 1 lb real butter
• 2 bunches green onions
• 2 (8 ounce) bags sargento cheddar cheese
• 2 tablespoons salt
• 5 tablespoons black pepper

Recipe

• 1 clean all potatoes, leave jackets on and whole, place in large stock pot to boil.
• 2 test potatoes, should be able to put fork in without much effort, but not break apart. after potatoes are done, place in fridge to let cool, but not cold.
• 3 while you wait for potatoes to cool, mix in large bowl, room temperature butter, cheese, sour cream, diced green onions, 1/2 salt & pepper.
• 4 after potatoes have cooled, you need to peel the jackets off each one, after jackets are removed, use a cheese grater and grate each potato into a 9x13 baking dish.
• 5 carefully fold in your wet ingredients into the shredded potatoes. they must be folded otherwise the potatoes will not have the right texture.
• 6 after folding were with potatoes, add rest of salt and pepper mix. taste as you add. you don't have to add it all, or you may need more.
• 7 place in a 350°f preheated oven for 45 to 60mins. top should be nicely browned and slightly bubbling on the sides.
• 8 let rest for 10 mins and serve.