"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Igloo Cheese Potatoes Recipe

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This recipe for Igloo Cheese Potatoes, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jody Jackson
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  




• 1 package of "Crab Boil"
• 20 lbs. of red skin potatoes
• 5 Cups of cheddar cheese
• 2 lbs. of butter
• 1 Igloo Cooler
• Chives
• bacon bits
• sour cream
• salt and pepper to taste or Tony Chaccori's Creole Seasoning.

Directions:
Directions:
Start with Boiling Pot of Water (Add Salt & Pepper) Add "Crab Boil" Bag for flavor to the boiling water.
Add 20 pounds of chopped up Red Skin Potatoes. Leave skins on.
Boil until potatoes are two-thirds done.
Dump boiled potatoes into a clean igloo cooler.
Add 2 pounds butter.
Take knife and cut through potatoes.
Add 5 cups of Cheddar Cheese.
Take knife and cut through potatoes again.
Add optional ingredients. Be creative. (Chives, Bacon bits, Chopped onions, Tony Chachere’s Creole Seasoning) Whatever sounds good to you.
Take knife and cut through potatoes again. Slam igloo lid and lock them up. Transport igloo with potatoes to your function. The steam will continue to cook the potatoes on the way there. The cooler will also keep them hot while you serve. Right Before serving, add sour cream, and salt & pepper to taste.

Number Of Servings:
Number Of Servings:
80
Personal Notes:
Personal Notes:
Florence, a great recipe for our reunions!
This recipe is for a large party, but I have reduced it by 4 to make for my family, just used a smaller igloo cooler.

 

 

 

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