My mother’s cousin Jodi used to make these potatoes and bring them to our annual family potluck. We have always called them Jodi’s Potatoes. Now I am sharing them with you. These are a simple dish, although not the healthiest it is all about portion control. I made extra because we like to eat them the next morning with fried eggs.
- 5 large baking potatoes,cooked and grated
- 1 cup of sour cream, I am sure greek or plain yogurt would work as well
- 1 cup of cheddar or mixed cheese, shredded
- 3-4 green onions, chopped
- salt and pepper to taste
After baking my potatoes just until tender, I allowed them to cool all the way. I then peeled them and used my food processor with the grating blade to shred them.
In a large bowl combine potatoes, 1/2 cup of the cheese along with the remaining ingredients. Fold together until combined throughout.
Grease a 9×13″ baking pan and spread potatoes in the pan, top with remaining 1/2 cup cheese.
Bake at 400 degrees for 30 minutes or until starting to brown.