Eye Popping Idaho® Potatoes


  • 8 pounds Idaho® potatoes, scrubbed
  • 3 cups 2% milk
  • 1 50-ounce can cream of chicken soup
  • 1/4 teaspoon pepper
  • 1 cup low-fat sour cream
  • 1 1/2 pounds low-fat cheese (cheddar and colby)
  • 1 cup green onions, chopped
  • 3 cups Rice Krispies


  1. Boil the potatoes. When almost done, remove from heat and run under cold water to cool them so you can peel and slice.
  2. Spray a 2-inch deep hotel pan with cooking spray. Arrange the potatoes in the bottom of the pan.
  3. In a 4-quart Dutch oven, combine the milk, soup, sour cream and 1 pound of cheese. Place over medium heat and cook until creamy and cheese has melted slightly, stirring frequently.
  4. Add 1/2 cup of the green onion and the pepper to the Dutch oven. Pour over sliced potatoes. Top with the cereal. Sprinkle evenly with the remaining cheese and green onions.
  5. Bake in preheated 350°F oven, uncovered, for 30-40 minutes or until bubbly around edges.
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Yield: 24 servings
Calories: 240
Sodium: 240 mg
Fat: 7 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 25 mg

JoAnne Moor
Shawnee School District
Shawnee, OK

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