Margaret'S Potatoes
Creamy, cheesy potatoes with green onions, perfect as a comforting side dish for family dinners or gatherings, featuring rich flavors and a smooth texture.
Ingredients
Instructions
- Heat margarine and cream of chicken soup in a saucepan until thoroughly heated.
- Add sour cream to the saucepan and mix well.
- Remove from heat and stir in sliced green onions and grated Cheddar cheese.
- Place cooked and sliced potatoes in a buttered 2-quart baking dish.
- Gently mix the soup mixture into the potatoes.
- Bake uncovered at 350°F for 45 minutes.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. You can also substitute the cream of chicken soup with a homemade version or a different condensed soup for a unique flavor. If you want to add a bit of crunch, top the dish with breadcrumbs mixed with a little melted margarine before baking. This dish can also be enhanced by adding cooked chicken for a heartier meal, similar to Cheesy Chicken & Rice.
Serving Suggestions
Serve Margaret's Potatoes as a comforting side dish to accompany grilled meats or roasted vegetables. It pairs beautifully with Oven Baked Chicken Fingers(Low-Fat) or a fresh salad to balance the richness. For a complete meal, consider serving it alongside Laura'S Chicken for a delicious combination that everyone will love.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the potatoes in a baking dish and cover with aluminum foil to retain moisture. Heat in a preheated oven at 350°F for about 20-25 minutes or until warmed through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret'S Potatoes contains roughly 1217 calories, with 16g protein, 108g carbohydrates, and 81g fat. It is an excellent source of potassium (56% of the Daily Value), vitamin C (55% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 667mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this dish in advance?
Yes, you can prepare the entire dish a day ahead. Assemble the potatoes with the soup mixture, cover it tightly, and refrigerate. When ready to bake, simply remove it from the fridge and bake as directed, adding an extra 10-15 minutes to the cooking time to ensure it's heated through.
What type of potatoes work best for this recipe?
Medium-sized Yukon Gold or Russet potatoes are ideal for this recipe due to their creamy texture when cooked. They hold up well during baking and absorb flavors beautifully. Avoid waxy potatoes, as they may not provide the desired texture.
Can I make this dish vegetarian?
Absolutely! To make it vegetarian, simply replace the cream of chicken soup with a vegetable-based soup. There are many delicious options available, or you can make your own. This will maintain the creaminess while keeping the dish meat-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).