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Country Club Potatoes

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"During the 1930s, the government implemented the WPA program. It was a way to put unskilled workers to work, building roads and other municipal buildings to help with unemployment and to improve communities. In Rosedale, where I grew up, they decided to use the program to build a country club, complete with a golf course and swimming pool. This is where we lived in the summertime and it was heaven on earth. Miss Anna Mea ran the snack bar and we had a charge account. Momma would drop us off and we would eat all the Popsicles, Nabs, Nutter Butters, and Now and Laters we could stand. But the country club didn't have a restaurant, so most functions there were potlucks. These cheesy potatoes were always on the buffet."

List of Ingredients

â—¦ 8 medium baking potatoes, well scrubbed
â—¦ 8 tablespoons (1 stick) salted butter
â—¦ 1 bunch green onions, chopped (white and green parts)
â—¦ 2 cups shredded Cheddar cheese
â—¦ 16 ounces sour cream
â—¦ 8 ounces cream cheese, room temperature
â—¦ ½ cup milk, plus more if needed
â—¦ 1 teaspoon salt, or more to taste
â—¦ ½ teaspoon pepper
â—¦ ½ teaspoon paprika
â—¦ Finely chopped fresh chives, for garnish


Recipe

Preheat the oven to 400° F. Pierce each potato with a fork in a few places so they won't explode. Bake the potatoes until tender, 30 to 45 minutes. Remove from the oven and turn the oven down to 350° F. When cool enough to handle, scoop out the insides into a large bowl (discard the peels) and mash coarsely.

Melt the butter in a skillet. Add the green onions and sauté for 3 to 4 minutes, until tender. To the bowl with the potatoes, add 1 cup of the Cheddar cheese, the sour cream, cream cheese, cooked green onions, milk, salt, pepper, and paprika. Stir well. Taste and adjust the spices; adjust the consistency with more milk if needed.

Pour the mixture into a 9 x 13-inch baking dish. Bake at 350° F for 30 minutes, until warmed through. Top with the remaining cheese and the chives. Return to the oven for a few more minutes, until the cheese is melted and bubbly. Serve immediately.

Serves 8 to 10