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Polluting the internet since 2004
June 11, 2006 | Life
This recipe can be considered heart attack on a plate. Its simplicity defies its taste and deadliness. This one is a calorie demon!
But its good.
6-8 Large potatoes
2 Cans cream of chicken soup
1/2 Pint sour cream
1/2 Cup butter
1 1/2 Cups grated mozzarella cheese
1/2 Cup grated parmesan cheese
1/2 Cup minced onions
Boil potatoes until a fork enters the potato easily. The potatoes want to be firm, not soft.
Combine all the ingredients, minus the potatoes, in a large bowl.
When potatoes are done, cut into slices. Lay down mixture and potatoes in layers in a 9" x 13" pan.
Cook for 40 minutes at 350 degrees. Let sit for 10 minutes before eating.
Refrigerate leftovers – this reheats very well.
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Tom, June 11, 2006 8:44 pm | permalink
Not at the moment, but the next time we make it I sure can oblige.
Tater bake! I love potato bake. I’d put bacon in there too though.
Beebs – since you know this recipe – do you by chance know where it came from? We got it from an Air Force wife while stationed in Holland and never knew where it originated.
Ahahaha. Somehow, I suspected the army: potato, cheese and butter
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