- 3lb russet potatoes, peeled and cut into 1/2in pieces
- 2tsp salt
- 1-1/4 cups sour cream
- 4oz cream cheese
- 1tb cornstarch
- 1/2tsp pepper
- 1-3/4 cups broth
- 4 scallions, whites and greens separated
- 6oz cheddar
- Microwave 1-2 for 15 minutes, tossing halfway through.
- Meanwhile, combine 3-7 and scallions whites. Fold in potatoes in two batches. Mixture can be refrigerated for up to 1 day. Bake in a 8in baking dish topped with cheddar at 425 degrees for 15-20 minutes, or 30-35 minutes if refrigerated. Rest for 20 minutes, top with scallion greens and serve.