POTATOES ROMANOFF
Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- In a large bowl combine the potatoes , onion, 1 1/2 cups of the cheese (reserve about a 1/2 cup of cheese for the top), and salt and freshly ground black pepper to taste.
- Gently fold in the sour cream until just combined.
- Butter a casserole dish, or individual ramekins , and spoon in the mixture. (You want as an irregular a surface as possible, with lots of nooks and crannies.)
- Top with the remaining cheese and bake in the oven for 25 to 30 minutes, until golden brown.
- Serve and enjoy.
Nutrition Facts : Calories 321 kcal, Carbohydrate 28 g, Cholesterol 56 mg, Fiber 3 g, Protein 11 g, SaturatedFat 10 g, Sodium 370 mg, Sugar 4 g, Fat 19 g, ServingSize 1 casserole (6 servings), UnsaturatedFat 0 g
STEAKHOUSE BAKED POTATOES
On weekends, we often have salad, steak and a baked potato. This twist on that classic steakhouse dinner combines all three into one easy dish. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, sprinkle steak with salt and pepper. In a large skillet, heat oil over medium-high heat. Add steaks; cook until meat reaches desired doneness, 5-8 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes; cut into bite-sized pieces. Transfer to a large bowl. Drizzle with butter; toss to coat. , With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Divide steak evenly over potatoes. Top with arugula, salad dressing, sour cream and blue cheese.
Nutrition Facts : Calories 550 calories, Fat 23g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 347mg sodium, Carbohydrate 65g carbohydrate (3g sugars, Fiber 8g fiber), Protein 23g protein.
POTATOES ROMANOFF
This delicious Vegas steak house classic side dish is a casserole full of delicious chunky grated baked potatoes in a sour cream, onion and cheese sauce! Best made when potatoes are baked and cooled in the fridge overnight.
Provided by Karlynn Johnston
Categories Side Dish
Number Of Ingredients 9
Steps:
- Preheat your oven to 350°F. Grease a 2 QT baking dish and set aside.
- Shred the cold potatoes into a large bowl using a cheese grater.
- Add the minced onion and toss lightly until mixed throughout, trying not to mash the potatoes.
- Combine the sour cream, garlic powder salt and pepper. Gently stir in to coat the potatoes, again, trying not to mash.
- Add the cheddar cheese and mix well.
- Gently spoon the mixture into the prepared baking dish in an even layer.
- Bake in the preheated oven until hot throughout and the top is browned, 30 to 35 minutes.
- Remove and serve garnished with minced green onions.
Nutrition Facts : Calories 503 kcal, Carbohydrate 49 g, Protein 18 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 79 mg, Sodium 546 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
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