2 pounds of baking potatoes, peeled and cut into 1/2 in. cubes
2 cans of condensed cream of mushroom soup
1 1/2 cups finely chopped green onions
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
1 1/2 cups shredded sharp cheddar cheese
1 cup sour cream
1 cup milk
black pepper to taste
All you have to do is combine the potatoes, soup, 1 cup green onions, garlic powder, and red pepper into the slow cooker. Cover, and cook on low for 8 hours (or on high for 4)
Add cheese, sour cream, and milk; stir until cheese has completely melted. Cover, and cook on high for 10 minutes. Season to taste with black pepper. Garnish with remaining green onions. Makes 7 servings.
Jesse and I love putting this in sourdough bread bowls. The bread just makes it even homier. It's such a yummy chilly evening treat!