Saturday, March 10, 2012
I read recipe after recipe for these potatoes on Pinterest but all of them called for frozen potatoes. So I decided to health it up a little, not by much but a little in my mind. I made these along side my BBQ meatballs and all loved them. This is What's Cookin on Beaty's Creek this garden making morning!
3 cups sour cream
2 cups cheddar cheese-shredded finely
1 pound bacon-cooked crsip and crumbled
1 package Hidden Valley Ranch Dressing Mix
1 Bottle Ken's Ranch Salad Dressing
4 pounds potatoes-washed and shredded *read note below
*Important note about your potatoes. Shred them into a big bowl of cool water and let them sit in the water for at least one hour. After 1 hour, pour water off and rinse shredded potatoes very well. This will remove the starch that makes potatoes mushy and not tasty when fried.
Combine first 5 ingredients, and now mix in shredded potatoes. Spread into a 9x13 pan. Bake at 400' for 45-60 minutes. Serve hot!