\n- Preheat oven to 400\u00ba. Poke holes in potatoes with a fork and wrap in foil. Bake for an hour to an hour and fifteen minutes until easily pierced with a knife. Refrigerate until potatoes are cold.<\/li>\n
- Preheat oven to 425\u00ba, Grease a casserole dish with butter. Using the large holes of a box grater, shred the potatoes with skins on into a large bowl.<\/li>\n
- Add the salt, pepper, cayenne and cheddar cheese, stir until combined. Fold in the sour cream. Spoon into prepared casserole dish.<\/li>\n
- Bake for 30 to 35 minutes until hot and top is browned.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
This is a delicious, rich potato dish that pairs well with steak or pork chops. It’s easy to make with basic ingredients you probably already have on hand. It was a big hit in our house! The leftovers reheated nicely … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[3450,5612,2440],"class_list":["post-40475","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-potatoes","tag-potatoes-romanoff","tag-side-dishes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-awP","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":40786,"url":"https:\/\/willceau.com\/news\/2023\/06\/19\/fondant-potatoes\/","url_meta":{"origin":40475,"position":0},"title":"Fondant Potatoes","author":"Tina Garceau","date":"June 19, 2023","format":false,"excerpt":"These gems are Idaho potatoes cut out with a cookie cutter, pan seared in olive oil, then transferred to the oven with chicken stock, butter, and garlic. They were the perfect side dish for our Father's Day crab cakes! 6 large Idaho potatoes 1\/4 teaspoon kosher salt 1\/4 teaspoon pepper\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/06\/Fondant.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/06\/Fondant.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/06\/Fondant.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":37430,"url":"https:\/\/willceau.com\/news\/2022\/04\/11\/ham-and-potato-casserole\/","url_meta":{"origin":40475,"position":1},"title":"Ham and Potato Casserole","author":"Tina Garceau","date":"April 11, 2022","format":false,"excerpt":"Easter is next week, and this is the perfect recipe to use up the leftover ham from dinner. Cubed Russet potatoes and diced ham baked in a simple b\u00e9chamel sauce with a handful of shredded cheddar cheese. Add a vegetable or salad for an easy, delicious dinner! 2 lbs. Russet\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/04\/PotatoHam.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/04\/PotatoHam.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/04\/PotatoHam.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":22180,"url":"https:\/\/willceau.com\/news\/2017\/05\/23\/potatoes-obrien\/","url_meta":{"origin":40475,"position":2},"title":"Potatoes O’Brien","author":"Tina Garceau","date":"May 23, 2017","format":false,"excerpt":"Potatoes O'Brien are potatoes,\u00a0pan fried\u00a0with red and green peppers, onion, and garlic. This dish\u00a0is said to have been\u00a0invented in the early 1900s, with a dispute that the recipe\u00a0originated at Boston restaurant Jerome's or possibly\u00a0Jack's in Manhattan. It\u00a0is thought to be named for William Smith O'Brien, who led the Irish revolt\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/04\/PotOBrien.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/04\/PotOBrien.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/04\/PotOBrien.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23677,"url":"https:\/\/willceau.com\/news\/2018\/05\/22\/home-fries\/","url_meta":{"origin":40475,"position":3},"title":"Home Fries","author":"Tina Garceau","date":"May 22, 2018","format":false,"excerpt":"If making home fries in the morning seems daunting, you can make them ahead of time and reheat while you're frying the eggs! I made a double batch that I served with steak, then reheated the leftovers for brunch the following day.\u00a0 2 pounds Idaho potatoes, peeled and cut into\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/05\/HomeFries.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/05\/HomeFries.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/05\/HomeFries.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":18191,"url":"https:\/\/willceau.com\/news\/2015\/02\/16\/potatoes-gratin\/","url_meta":{"origin":40475,"position":4},"title":"Potatoes Gratin","author":"Tina Garceau","date":"February 16, 2015","format":false,"excerpt":"This gratin is one of my favorite special occasion side dishes - thinly sliced russet potatoes, arranged in layers, dotted with butter, smeared with minced garlic, and sprinkled with salt and pepper. It's baked in the oven until the potatoes become golden brown and crispy. The beauty of this dish\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/02\/PotatoesGratin.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/02\/PotatoesGratin.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/02\/PotatoesGratin.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24552,"url":"https:\/\/willceau.com\/news\/2018\/11\/05\/potatoes-anna\/","url_meta":{"origin":40475,"position":5},"title":"Potatoes Anna","author":"Tina Garceau","date":"November 5, 2018","format":false,"excerpt":"When the weather turns cool, nothing makes The Boy happier than a roast chicken with baked potatoes and carrots. Last week, I decided to make Potatoes Anna - thin sliced potatoes, brushed with butter, layered in a skillet, and baked until golden. The beauty of this dish is that it\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/10\/PotatoesAnna.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/10\/PotatoesAnna.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/10\/PotatoesAnna.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/40475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=40475"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/40475\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=40475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=40475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=40475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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<\/p>\n