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One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top. —Krista Smith Kliebensteain, Broomfield, Colorado
Nutritional Facts 1 serving (1 cup) equals 288 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 423 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Sour Cream Potatoes in Taste of Home August/September 2007, p35
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Reviewed on Jul. 07, 2010 by ksmithco
My family loved these potatoes. I was told that they go on the "make again" list. I agree that they only get better with time. They were great the first night and even better the second. I made them along with the Grilled Sirloin Roast and Coconut Pineapple Cake that go with this as "My Mom's Best Meal".
Reviewed on Apr. 05, 2010 by hollyespen
Definately delicious! Served these yummy potatoes with oven fried pork chops! If you love mashed potatoes then you will be delighted with these!
Reviewed on Sep. 14, 2009 by wintermom9597
I used 10 potatoes, but only peeled 5, left the skin on the other five. Used reduced fat cream cheese and sour cream and skim milk to cut down on the fat.
Reviewed on Jul. 28, 2009 by Cottage1
I use a 5 lb. bag of red potatoes instead of what the recipe calls for, and an extra 1/4 tsp. of garlic powder. My 19 year old son won't eat regular mashed potatoes, but he loves these ones.
Reviewed on Aug. 14, 2008 by sacrills
Can you freeze these potatoes before you bake them? - Sadie Crills, Lancaster, PA
Reviewed on Aug. 07, 2008 by seyfried
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