Memories from Summer of 2018

Friday, February 4, 2011



10 to 12 medium potatoes
1 stick margarine
1 - 8 oz. container French onion dip
8 oz. shredded cheddar cheese
Garlic salt
Ground black pepper

Keep skins on the potatoes and wash thoroughly.  Place in pot and cover with water and bring to a boil and  let cook at a slow rolling boil until tender.

Drain the potatoes and cut up potatoes into large chunks. 
When the potatoes are all cut, place the margarine  on top along with the chip dip. 

Turn heat to very, very low and put lid on.  Let sit for about 5 minutes
 until they are all melted. Add a few shakes of garlic salt and about that same amount of pepper. Slowly and easily, lift and toss the potatoes so the margarine and dip are evenly distributed . 
(You don't want to mix too hard...the potatoes will get mashed). 

 When the potato mixture is all done, sprinkle the shredded cheddar on top. Let sit a few minutes with the lid on again. Repeat the mixing  process, very gently. Put lid back on, turn off heat and let sit until you serve it. I guarantee this will be a  family favorite (and it's very easy). This is a glorified twice baked potato in a pot.   Enjoy!!

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