Spuds Romanoff

Serves: 8
Total Calories: 701


8 medium Russet potatoes
3 tablespoons butter or margarine
1/4 cup milk
1 (10 3/4-ounce) can cream of mushroom soup
1 bunch green onion, chopped
1 pint sour cream
1 pound sharp cheddar cheese, grated
salt, pepper and paprika
1 cup bread or cracker crumbs


Boil potatoes for about twenty minutes then drain and cool. When cool grate them and set aside in a large bowl. In a skillet melt the butter, stir in the milk and soup, and mix well over low heat for a few minutes. Add all remaining ingredients, except paprika and the bread crumbs to the grated potatoes, season to taste with salt and pepper then stir to mix. Pour this into a 12-inch Dutch oven and bake with 6-8 briquets underneath and 16-18 on the lid for about 30 minutes. Lift the lid off and sprinkle bread crumbs over the top and bake for another 15 minutes. Dust with paprika before serving.

Nutritional Facts:

Serves: 8
Total Calories: 701
Calories from Fat: 320

This Spuds Romanoff recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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