barb worthen potatoes

barb worthen was my piano teacher growing up, and also the mother of almost everybody in my family's best friend. these are sometimes referred to as "funeral potatoes" because that is often where you find them served, but they will always be barb worthen potatoes to me. so let's get started.

you'll need some large potatoes (2 for a square pan, 4-6 for 9x13), sour cream, cream of chicken soup, butter, onion, and cheddar cheese. this recipe also calls for crushed corn flakes, but i like these better without, so i leave that step out. feel free to add it in if you want.
first off, bake your potatoes. if i remember, i do it the night before so they're cool enough to handle, but you don't have to do it that far in advance if you don't want. either way, you need your potatoes baked.

then in a mixing bowl, mix 8 oz. sour cream,
a can of cream of chicken soup,

4 tbsp. butter,

1/4 of an onion, diced,
like this.
pour in 3/4 cup of grated cheese.

and mix together well.that looks disgusting.

now scoop a little bit onto your pan,and spread it on the bottom:
unroll your potatoes, and peel with a knife.
i use the knife to grab the edge of the skin, then use my thumb to pull it along.
then i slice it in half, and cut it into four long slices,
like this.
then i turn it the other way and cut it into cubes.

layer in your cubed potatoes,
like so:
now pour on the rest of your soupy-cheesy mixture.
use a spatula to get it all out,
then spread it out evenly over the top.
like this:
the recipe says to pour a tbsp. melted butter over the top of this, but i think that's overkill, especially if you're not using cornflakes (which i don't like). so put it in the oven at 375* for 20-30 minutes or until it's bubbly. it should look like this:
mmmmboy. i love these potatoes.
word to the wise: these are not for the lactose intolerant.

barb worthen potatoes

4-6 potatoes, baked
1 can cream of chicken soup
8 oz. sour cream
3/4 cup grated cheddar cheese
1/4 diced onion
4 tbsp. butter
a cup mashed cornflakes or bread crumbs, if desired, and an additional tsp. melted butter

bake your potatoes in foil for about 2 hours, or until soft. cool in the fridge. sometimes i bake my potatoes the night before, if i remember. in a medium-sized mixing bowl, mix together the soup, sour cream, cheese, onion, and butter. layer a small amount on the bottom of a 9x13 pan. peel and cube your potatoes, and put those in the pan, then pour the soup-cheese mixture on top of the potatoes. if desired, add crushed cornflakes on top and pour another tablespoon of melted butter. i skip this step 'cause i just don't like it, but feel free to do it if you want. cook at 375* for 20-30 minutes or until hot and bubbly. serve with ham and green beans. yum.

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