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Ingredients
- 5 pounds Red potatoes, quartered
- 16 ounces Sour cream
- 1/2 cup Butter, melted
- 1 can Cream of celery soup
- 2 cups Shredded cheddar cheese
- 1 bunch Green onions, sliced thin
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Bread crumbs
- 1/2 cup Parmesan cheese
- 1/4 cup Melted butter
Details
Servings 10
Adapted from cdkitchen.com
Preparation
Step 1
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Leaving skins on potatoes, place in a large pot of boiling water and cook until somewhat tender, about 15 minutes.
Drain potatoes and place in a large mixing bowl.
Gently stir in sour cream, butter, soup, cheddar cheese, green onions, salt and pepper until well combined.
Put potatoes in baking dish.
Combine breadcrumbs and Parmesan cheese and sprinkle on top of potatoes. Drizzle with butter.
Bake 30 minutes or until golden brown.
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