These potatoes are delicious. Simply Delicious. This recipe feeds a crowd and makes a great accompaniment for any protein (even if it does have bits of ham in it). A few weeks ago, we all ate lunch at my parent’s house. Well most of us. We fixed Instant Pot Baked Steak and broccoli. It was comfort on a plate.
This is a dish that can easily be made the day ahead or even a week ahead and frozen and refrigerated for the next day. Think about this for your next family gathering or meal.
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servings
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Ingredients
- 8 russet potatoes
- 1 can cream of mushroom soup
- 1 medium onion, diced
- 8 oz cheddar cheese
- 1 tsp salt
- 1 cup ham, cubed
- 1/2 tsp black pepper
- 1/2 tsp paprika
Ingredients
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Instructions
- Preheat oven to 350°F.
- Begin by parboiling potatoes for about 8 minutes each. Remove from water, drain and cool.
- While potatoes are cooling, dice onion. When potatoes are cool enough, peel and cube into 2 inch pieces.
- In a large bowl combine cream of mushroom soup, cheese, salt, pepper and ham. Sprinkle top with paprika seasoning. Stir in and combine with potatoes and onions.
- Pour into 9x13 baking dish and bake for 35-40 minutes.
- Note: You can also bake your potatoes uncooked. If you choose to do this, bake at 350°F for about 90 minutes.
Recipe Notes
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