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READY IN 1 hr

Potatoes Romanoff

Read Reviews (29)

"Delicious easy potato casserole! Kids love it." — Raquel

Ingredients Edit and Save

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All about Cream

Original recipe makes 12 servings Change Servings

10 baking potatoes, peeled, cut into large pieces
1 pint sour cream

6 green onions, chopped
1 pound processed cheese, cubed

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
In a 9 x 13 inch casserole dish combine potatoes, sour cream, green onions and processed cheese.
Bake in preheated oven for 30 minutes, or until heated through.

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PREP 15 mins
COOK 45 mins
READY IN 1 hr

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Reviews More Reviews

Most Helpful Positive Review

Nov 01, 2003

A loaded baked potato without the skin! You have to try it! This QUICKLY became a family staple. It is a must at all holiday dinners.

—AMY OVER

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Most Helpful Critical Review

Nov 06, 2003

All I could really taste in this dish was the cheese. I will not make again, it was heavy and rather unimpressive. The dish did poof up nicely while cooking and looked impressive, but other than that, I didn't find much to recommend it.

—Navy_Mommy

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34 Ratings

Jul 24, 2003

the only thing I would do different is cut the cheese in really small dice so it would melt more my wife like it. and so did I

—SNEEZY248

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Nov 07, 2007

Yum; loved this Raquel! Based on what I had in the house, I had to make a couple of changes. I made mock sour cream by running fat free cottage cheese and lemon juice thru the food processor and because I'm not a huge processed cheese fan, I decided on parm instead. Also added some seasonings, sprinkled more cheese on top along with a bit of paprika for color. Thanks so much!!

—LINDA MCLEAN

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Dec 25, 2004

This recipe is fantastic. I made for Christmas dinner and everyone liked it. It was fairly quick and easy and actually I made it ahead and put in fridge, then baked right before dinner. I used Velveeta cheese and put a little grated Cheddar on top. I omitted the green onion and used a little onion powder because my family don't all like green onions. Excellent recipe!

—CAQUILTER

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Dec 21, 2007

This is not traditional Potatoes Romanoff and please skip the "imatation cheese" (aka Velveeta) for some high quality cheddar and leave the potatoes a bit lumpy. It won't poof as much, but will add texture.

—dbray

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May 06, 2006

This was an after thought for a dinner party we had, now it's all anyone wants us to make!!! I added Garlic salt, and we left the skins in. I also melted the cheese in the Microwave first.

—Ed

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Jan 29, 2006

Wow! Wow! Wow! These are good potatoes! Too good. I ate way too much of it. I scaled the recipe for 6 servings and it was a good sized dish still. I thought I had Velveeta in the fridge, but had only a little bit of it, so I used mostly grated cheddar. I think it would have been too gooey with all Velveeta. I also didn't have any green onions, so I just sprinkled a bit of garlic powder into the mixture. Soooo good!

—chellebelle

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Nutrition

Calories
347 kcal
17%

Carbohydrates
37.1 g
12%

Cholesterol
47 mg
16%

Fat
17.7 g
27%

Fiber
3.1 g
12%

Protein
11 g
22%

Sodium
508 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potatoes Romanoff

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 347
Calories from Fat: 160

% Daily Value *
Total Fat 17.7g 27 %
Saturated Fat 10.7g 53 %
Cholesterol 47mg 16 %
Sodium 508mg 20 %
Potassium 710mg 20 %
Total Carbohydrates 37.1g 12 %
Dietary Fiber 3.1g 12 %
Protein 11g 22 %
Sugars 4.4g
Vitamin A 12 %
Vitamin C 23 %
Calcium 35 %
Iron 8 %
** Thiamin 17 %
Niacin 37 %
Vitamin B6 29 %
Magnesium 18 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.