Taters and Beans: Made Early, Made Early

Sunday 1 December 2013 - Filed under Recipes

Bake or boil one potato for each guest you’ll feed tomorrow, more if you plan a leftover meal. Peal or don’t peal according to your preference. Let them cool, then cut into bite-sized pieces and place in a large microwave bowl. Stir in one pint of cheese dip: cheddar with bacon, bleu, Mexican style with peppers, etc. Gently fold in one drained can green beans. Double these ingredients if you’re feeding an army. Cover and refrigerate overnight.

Heat in the microwave ten to fifteen minutes, or until heated throughout. Offer sour cream, bacon bits, and salt and pepper for customizing individual servings at the table. This is what I served for Thanksgiving.

2013-12-01  »  Marilyn Brandt Smith