This recipe comes from my mom, who made these often when I was growing up. They’re perfect for a side dish at home or to take to barbecues or potlucks. Similar to a pierogi, they’re sure to win over the pickiest eaters. (Who doesn’t like a pierogi?) Plus, you can make them in advance and refrigerate — or even freeze — them until you’re ready to bake them.
Cheesy Potato Stuffed Shells
2015-08-19 12:13:32
Ingredients
- 24 uncooked jumbo pasta shells
- 3 1/2 cups peeled, diced potatoes
- 2 cups grated sharp cheddar cheese
- 6 tablespoons unsalted butter, divided
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 large onion, sliced
Instructions
- Cooked pasta in salted water according to box directions. Drain and let cool.
- Add diced potatoes to a pot of water. Cover, bring to a boil, and cook until tender, about 10 minutes. Drain water.
- Add cheese, 2 tablespoons of butter, salt, and pepper to hot potatoes. Beat until smooth. Set aside.
- Meanwhile, melt the remaining 4 tablespoons of butter in a large skillet over medium heat. Add the sliced onion, and sauté for about 5-10 minutes, until soft and translucent. Remove from heat.
- Stuff a heaping tablespoon of potato mixture into each cooked shell and place in a greased casserole dish. Pour butter and onions over the shells.
- Cover and bake at 350 for 20 minutes, until hot.
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