Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, 40 minutes or until potatoes are tender. Sprinkle with cheddar cheese. Let stand 5 minutes before serving.
Yield: 6 servings
Nutrition facts (1/2 cup): 250 calories, 28g fat, 8g saturated fat, 36mg cholesterol, 97 mg sodium, 27g carbohydrate, 3g fiber, 8g protein.
- Preparation: 2
- Preparing the dish is easy enough, it's the lengthy baking that gave this a 2 rating. It took about 1 hour and 45 minutes from start to finish, but there's lots of down time while it's baking.
- Taste: 4
- I will make this dish again. It had great flavor, and as I said before, I love anything potato!
- Cost: 5
- This is less than $1.50 per serving. It's an estimate but I think it's pretty accurate. Potatoes are dirt cheap and the only other ingredient I had to buy was the green pepper.
- Clean-up: 4
- This was a molehill of dishes (see review scale tab if you are confused and think I'm strange); cutting board, chopper, sauce pan, baking dish and a few utensils.
- I would use less onion next time, there was a little much for me but it was still good.
- I made a loaf of bread last month and froze half of it. I thawed that out and let it dry to use as bread crumbs. The store bought ones are so small, I like them a little chunkier. I would probably use more bread crumbs too.
- I use Pampered Chef stoneware, so I don't have to grease the baking dish. The recipe called for a 1-1/2 quart dish, I don't have that so I used my 9x9 inch stone.
- Great recipe! The creamy homemade sauce goes nicely with the potatoes, onion, and green pepper. My husband's favorite part was the cheesy, crunchy topping. Good as a main or side dish. Definitely a keeper!