Saturday, August 1, 2009

Cheesy Potatoes And Peppers

I love to cook for my guests, but I'd rather do the majority of the cooking prior to their arrival so that I get to spend time with them instead of in my kitchen cooking. So I'm constantly on the lookout for recipes that can be made ahead and then tossed in the oven while we have drinks and hors d'oeuvres. These potatoes are easy, cheesy and my favorite go-to potato recipe when we're grilling out.

The recipe comes together quickly and uses lots of freezer and pantry staples. I used fresh peppers today because I had them, but I keep a bag of all types of peppers in the freezer year round just for recipes like this. Feel free to adjust the amount of butter. I have, depending on how calorie conscious I'm feeling on that particular day.

This is Emma. She's six years old and she was one of my dinner guests. She loves to catch lightning bugs and point out that I have bats in my belfry. She wasn't calling me goofy; there really were bats swooping past the rooftop. She also filled me in on the day's currents events. When I pointed to the beautiful moon, she informed me that the space shuttle was landing soon. And when I asked her how she knew that she said, "HELLO... it was on the morning news!" She felt no remorse at repeatedly kicking my butt at Wii Skeeball, nor scaring the crap out of me as she leaned over the fishpond to "tickle" the fish.

However, she didn't want any of my cheesy potatoes. "But I'll have me one of those whoopie pies, thank you very much."

Cheesy Potatoes And Peppers

10 Tbsp butter, divided
1/2 onion, diced
1 poblano pepper, seeded, diced
1/2 red bell pepper, diced
2 cloves of garlic, minced
salt and pepper
1 can cream of chicken soup (I used Campbell's Healthy Request)
8 oz sour cream (I used fat free)
2 cups 2% shredded cheddar cheese (I used 2%)
2 pound frozen shredded potatoes, thawed
1 cup Panko bread crumbs
1/4 cup fresh parsley, chopped

Melt 8 TBSP of butter in large skillet. Add onions and peppers and season with salt and pepper. Saute until onion is translucent. Add garlic and saute for a few minutes more. Remove from heat.

Combine soup, sour cream and cheese in a bowl. Stir in sauteed veggies. Pour mixture over shredded potatoes and combine.

In skillet, melt remaining 2 TBSP of butter. Remove from heat and stir in Panko bread crumbs and parsley. Toss to coat. Spread bread crumbs over potatoes.

Bake in 350 degree oven for 45-50 minutes.

6 comments:

Moogie said...

I want to come for dinner!And then refuse whatever you've made and just fill up on whoopie pies.

Mags said...

LOL Moogie. Wine and whoopie pies, coming right up!

Snooty Primadona said...

Omigosh! I can hardly wait to try this. I have seriously needed a new tater recipe. Thanks!

Mags said...

You're welcome Snooty! And thanks for commenting.

Jen @ My Kitchen Addiction said...

Sounds so tasty! I will file this one for the next time I need a dish for a potluck.

Mags said...

Jen: It's a great potluck dish. One can never have too many of those on file...lol. Thanks for commenting!