Easter potatoes

This year, for the 3rd year in a row, my husband and I hosted Easter brunch. I love how Easter lends itself to a brunch since, well, our families love them some brunch! There were 10 of us this year.

I made this recipe 2 Easters ago and it was hit. I've made it since then in a non-brunch setting as well. It's always been a hit. To be honest I'm not sure why I haven't blogged this recipe before now....

I use low fat everything in this (sour cream, cream of chicken soup, shredded cheese) and it's still ridiculously rich - so you can save yourself a few calories if you'd like! Also the goldfish cracker topping was my idea. While I'm sure the breadcrumb topping (as the original recipe called for) would be fabulous in this recipe, one time I was low on breadcrumbs and decided a cracker topping would be just as delicious. I used some goldfish crackers and let me tell you, it's a nice compliment of flavors! The original recipe also calls for just cheddar cheese, I used a combination of cheddar & mozzarella, just my personal preference

Heavenly Potatoes
(original recipe from AllRecipes.com)

5 Pounds cut into 6 pieces each red potato
16 Ounces sour cream
1/2 Cup plus 1/4 cup melted butter
1 Can cream of chicken soup
1 Cup shredded cheddar cheese
1 Cups shredded mozzarella
1/4 Cup chopped green onion (scallions)
1 Dash to taste salt
1 Dash to taste black pepper
1 1/2 Cups finely crushed parmesan flavored goldfish crackers Directions:

Preheat oven to 350. Lightly grease 9x13 baking dish. Place potatoes in large pot of water, and bring to a boil. Boil until slightly tender, about 12 minutes. Drain and transfer to large bowl. Mix sour cream, butter, cream of chicken soup, cheese, green onions, salt, and pepper with the potatoes. Spread mixture in baking dish and sprinkle with Goldfish