One of my favorite potato recipes!

Taste Tester Notes; make certain to let the dry onion soup mixture sit in the hot melted butter for 30 minutes this will allow the onion flakes to soften, this makes a huge amount you may reduce to 8 potatoes if desired the exact amounts do not really matter for this recipe…

in the summer I make these in a large greased heavy foil pan and cook on the outdoor grill…

I some times sprinkle with jalapeno slices and crumbled cooked bacon, all amounts may be adjusted to taste

• 8 medium potatoes (peeled or unpeeled can use reds or russets)
• 1/2 cup butter, melted (you could use a little less)
• 1-1/2 (1 1/4 ounce) packages dry onion soup mix
• 1 teaspoon fresh ground black pepper, or to taste
• 1-1/2 teaspoons garlic powder, or to taste
• 2 cups shredded cheddar cheese (can use less)
• 5 large green onions, chopped

Instructions:———————————–

1. If you are using unpeeled potatoes make certain to wash and scub the skin, and if you are slicing the potatoes ahead of time and soaking in water the potatoes must be dryed with a paper towel before using in this recipe.
2. Place the hot melted butter in a bowl; add in garlic powder and dry onion soup; mix to combine and allow to sit for about 30 minutes to soften the onion flakes (you may leave it sit for more time if desired) stir occasionally.
3. Slice the potatoes into quarters then place in a large greased roasting pan; sprinkle with freshly ground black pepper.
4. Pour the butter mixture over the potatoes; toss to coat (I use my hands for this).
5. Bake uncovered in a preheated 400 degrees F oven (lowest rack) for 25 minutes.
   
6. Remove and stir the potatoes.
7. Place back in the oven and continue baking until fork tender removing and stirring another time while cooking.
   
8. Sprinkle with cheese and green onions over the hot potatoes.