1 1/2 oz. cream cheese, softened
1/2 cup sour cream
1/2 tsp. onion salt
1/2 tsp. garlic salt
1/4 tsp. pepper
1/2 cup shredded Cheddar cheese
1 small tomato, thinly sliced
2 tbsp. chopped fresh chives
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| CHEDDAR-POTATO CASSEROLE | ||||
| Serves 6 | ||||
| 4 large baking potatoes, peeled 1 1/2 oz. cream cheese, softened 1/2 cup sour cream 1/2 tsp. onion salt 1/2 tsp. garlic salt 1/4 tsp. pepper 1/2 cup shredded Cheddar cheese 1 small tomato, thinly sliced 2 tbsp. chopped fresh chives |
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| Coarsely chop the potatoes. Place in a medium saucepan; add enough water to cover. Cook over medium-high heat until tender, about 15 minutes. Drain and mash in saucepan. Preheat oven to 350. Add cream cheese and sour cream to saucepan. Whip potatoes wire a wire whisk until well mixed. Mix in onion salt, garlic salt and pepper. Spoon potato mixture into a baking dish. Sprinkle with Cheddar. Bake for 20 minutes. Arrange tomato slices on top of casserole; sprinkle with chives. Bake for 5 minutes longer. | ||||