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Potato Romanoff:

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I make these potatoes a lot.


I like that I can make them in the morning and bake it when needed 


Potato Romanoff:


***I roast the garlic first so it’s ready to add.


8 Medium Russet Potatoes
2 T. Butter
1 Cup Sour Cream
4 Whole Green Onions, Sliced
Roasted Garlic, To Taste
1-1/4 Cups Cheddar Cheese, Shredded
Salt Or Garlic Salt/Pepper, To Taste
Paprika, To Taste


Boil potatoes until tender; drain.


Put potatoes in mixing bowl and add butter, sour cream, green onions, garlic, 3/4 cup shredded cheddar cheese, garlic salt or salt, pepper-(to taste); mix.


In a buttered round baking dish, add potato mixture.


Sprinkle 1/2 cup shredded cheddar cheese over the top; sprinkle paprika over.


Bake, uncovered at 350 degrees for 40 minutes.


Emeril’s Roast Garlic/ Pic Below


3-4 Heads Garlic, Upper Quarter Removed
4 Tsp. Olive Oil
***I Keep Olive Oil In A Bottle & Just Squirted Some Olive Oil/These Bottles Are Handy To Have
Kosher Salt
Freshly Ground Black Pepper, To Taste
Fresh Herbs-(Opt.)-
***Basil Rosemary, Thyme-(Your Favorite Herbs


Preheat oven to 400 degrees.


Cut the top off using a serrated edge of knife.


Place the garlic in a sheet of aluminum foil, drizzle Olive Oil in the top of each head-(I didn’t measure)


Sprinkle lightly with Kosher Salt & Pepper and Fresh Herbs, if desired.


Make a tent and bake until the garlic cloves are soft and golden, about an hour.


Remove from oven and let cool long enough to handle.


Squeeze each head over a small bowl to expel the roasted garlic cloves-(Used a small fork.)


Put the roasted garlic in a food processor; pulse.





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