Paul made dinner last weekend, and it was amazing, as always. The weather was cold and drizzly, and it was the perfect opportunity to cuddle up on the couch and binge watch some of our favorite shows on Netflix, the ones like “The Killing” that we can only watch if the boys aren’t home.
I think I’ve already told you about the crunchy, oven-baked pork chops he made, but then he made a potato dish I’d never tasted before.
At first, I thought olives were a strange pairing with potatoes. I love green olives, so I went with it.
These potatoes were so delicious. Use a firm russet potato for this dish. We used a softer, Yukon gold, so we ended up with more of a mashed potato consistency (either way was outstanding). Now, Paul loathes mayonnaise. He can hardly stand to even look at it. He substituted butter, softened to room temperature, for the mayo. You do need something to bind the dish together and add a creamy consistency. We used green olives, but you could also use black ones.
These potatoes were the perfect side dish to the crisp pork and delicious the next morning, reheated and served under scrambled eggs.
Cheesy Olive Potatoes
3 lbs potatoes (about 6 medium), peeled and cubed
1/2 cup white onion, diced
1 lb processed cheese (Velveeta), cubed
1 cup mayonnaise or butter
1/2 lb bacon, cooked and crumbled
3/4 cup ripe green or black olives, sliced
Fill a large pot with cold water and add potatoes, making sure there is enough water to cover. Bring potatoes to a boil. Then, reduce heat and simmer for 10 to 15 minutes until tender. Drain the potatoes and let cool slightly.
Mix onions, cheese, bacon, olives and mayonnaise or butter. Toss with potatoes, mixing well to incorporate. Preheat oven to 350° F. Place potato mixture into an ungreased baking dish. Cover and bake for 30 minutes.
Nutritional Information: Calories Per Serving: 466, Fat: 34 g (11 g Saturated Fat), Cholesterol: 43 mg, Sodium: 870 mg, Carbohydrates: 28 g, Fiber: 2 g, Protein: 13 g.
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