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Cheesy Spuds
SUBMITTED by cooking now, Illinois
“These are the easiest and most delicious potatoes you will ever
eat!”
6 large potatoes, cubed
1 stick butter
1 (16 oz.) package shredded Kraft Mexican-blend cheese
1 (8 oz.) carton sour cream
1 teaspoon salt (or to taste)
2 teaspoon black pepper (or to taste)
Melt butter in saucepan. Season potatoes with salt and pepper
then cook in butter approximately 20 minutes. When potatoes are
lightly brown and tender add sour cream and cheese. Stir over
low heat to melt cheese. Serve hot
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