Easy cheese potato

Lynnda Cloutier


Very versatile recipe. And the slow cooker version is great for a busy day.Source: Unknown

★★★★★ 1 vote


two cups grated colby cheese
1 cup grated monterey jack cheese
one package frozen hash browns, partially thawed, 2 pounds
one package sour cream, 16 ounces
1/2 cup onion, chopped
1/4 cup bell pepper, chopped
one small jar pimientos, drained
1 tablespoon chicken bouillon


1spray slow cooker with nonstick cooking spray.
2In a medium bowl, mix together both cheeses. In another bowl, mix together hash Browns, sour cream, onion, Bell pepper, pimientos, bouillon, and half of cheese mixture.
3Pour into the slow cooker. Top with remaining cheese. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours.

About this Recipe

Course/Dish: Potatoes