Bill's Surprise Potatoes
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I’ve known Bill Cannon for a long time. He’s an ingenious cook and a fantastic host, and I’ve enjoyed his food and hospitality many times. Among his many popular creations is this potato dish that I’ve had so many times I can’t count. It’s delicious, and it’s easy to make. You can make it ahead of time and then reheat, as well. Below is Bill’s own recipe.
What you will need:
-1 full size aluminum-serving pan - this will serve
about 30 to 35 people
-10 pounds of whole potatoes (I have used Idaho’s,
russets, and others)
-1 family size can (27oz) of cream of mushroom soup
-1 family size can (27oz) of cream of chicken soup
-2 cups of sour cream
-1 cup of diced green onion
-¼ cup of diced jalapenos (optional)
-½ cup of BBQ Rub
-¼ cup of paprika
-3 cups of shredded cheese (use cheddar or a blend of
Monterey jack and cheddar)
-¼ cup of granulated garlic (use this to your flavor
liking)
-Alt. Ingredient - your choice of chopped meat
(brisket, butt, sausage)First cut the potatoes in half (this will speed up the
cooking time) and I leave the skin on the potatoes. In a
large pot, boil the potatoes. Cooking time on the potatoes
is about 30 to 45 minutes. When the potatoes are done, drain
off the water and pour them into the serving pan. While the
potatoes are still hot, crumble the potatoes into pieces.
Add both cans of soup, the sour cream, BBQ Rub, the
granulated garlic, onions, and jalapenos and mix into the
potatoes. Now add about ½ of the cheese and mix that into
the potato mix. Spread this out in the pan and top with a
large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven
at 225 degrees for about 1 to 1 1/2 hours (till all the
cheese melts) or I stick mine on the pit and melt the cheese
on the pit. Note: it is best to work with the potatoes when
they are hot but you need to wear some thick heat protective
gloves.If you would like to make it a total meal in itself add
about 3 cups of chopped meat to the mix and you have a total
meal. The kids and grown ups love this stuff. They will go
thru it quickly so make plenty to have the next day. -
TexLaw Sounds great for people who like potatoes, I happen to be one of the unlucky few who can’t stand them other than Fries or very thoroughly roasted!
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I’ve known Bill Cannon for a long time. He’s an ingenious cook and a fantastic host, and I’ve enjoyed his food and hospitality many times. Among his many popular creations is this potato dish that I’ve had so many times I can’t count. It’s delicious, and it’s easy to make. You can make it ahead of time and then reheat, as well. Below is Bill’s own recipe.
What you will need:
-1 full size aluminum-serving pan - this will serve
about 30 to 35 people
-10 pounds of whole potatoes (I have used Idaho’s,
russets, and others)
-1 family size can (27oz) of cream of mushroom soup
-1 family size can (27oz) of cream of chicken soup
-2 cups of sour cream
-1 cup of diced green onion
-¼ cup of diced jalapenos (optional)
-½ cup of BBQ Rub
-¼ cup of paprika
-3 cups of shredded cheese (use cheddar or a blend of
Monterey jack and cheddar)
-¼ cup of granulated garlic (use this to your flavor
liking)
-Alt. Ingredient - your choice of chopped meat
(brisket, butt, sausage)First cut the potatoes in half (this will speed up the
cooking time) and I leave the skin on the potatoes. In a
large pot, boil the potatoes. Cooking time on the potatoes
is about 30 to 45 minutes. When the potatoes are done, drain
off the water and pour them into the serving pan. While the
potatoes are still hot, crumble the potatoes into pieces.
Add both cans of soup, the sour cream, BBQ Rub, the
granulated garlic, onions, and jalapenos and mix into the
potatoes. Now add about ½ of the cheese and mix that into
the potato mix. Spread this out in the pan and top with a
large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven
at 225 degrees for about 1 to 1 1/2 hours (till all the
cheese melts) or I stick mine on the pit and melt the cheese
on the pit. Note: it is best to work with the potatoes when
they are hot but you need to wear some thick heat protective
gloves.If you would like to make it a total meal in itself add
about 3 cups of chopped meat to the mix and you have a total
meal. The kids and grown ups love this stuff. They will go
thru it quickly so make plenty to have the next day. -
I’ve known Bill Cannon for a long time. He’s an ingenious cook and a fantastic host, and I’ve enjoyed his food and hospitality many times. Among his many popular creations is this potato dish that I’ve had so many times I can’t count. It’s delicious, and it’s easy to make. You can make it ahead of time and then reheat, as well. Below is Bill’s own recipe.
What you will need:
-1 full size aluminum-serving pan - this will serve
about 30 to 35 people
-10 pounds of whole potatoes (I have used Idaho’s,
russets, and others)
-1 family size can (27oz) of cream of mushroom soup
-1 family size can (27oz) of cream of chicken soup
-2 cups of sour cream
-1 cup of diced green onion
-¼ cup of diced jalapenos (optional)
-½ cup of BBQ Rub
-¼ cup of paprika
-3 cups of shredded cheese (use cheddar or a blend of
Monterey jack and cheddar)
-¼ cup of granulated garlic (use this to your flavor
liking)
-Alt. Ingredient - your choice of chopped meat
(brisket, butt, sausage)First cut the potatoes in half (this will speed up the
cooking time) and I leave the skin on the potatoes. In a
large pot, boil the potatoes. Cooking time on the potatoes
is about 30 to 45 minutes. When the potatoes are done, drain
off the water and pour them into the serving pan. While the
potatoes are still hot, crumble the potatoes into pieces.
Add both cans of soup, the sour cream, BBQ Rub, the
granulated garlic, onions, and jalapenos and mix into the
potatoes. Now add about ½ of the cheese and mix that into
the potato mix. Spread this out in the pan and top with a
large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven
at 225 degrees for about 1 to 1 1/2 hours (till all the
cheese melts) or I stick mine on the pit and melt the cheese
on the pit. Note: it is best to work with the potatoes when
they are hot but you need to wear some thick heat protective
gloves.If you would like to make it a total meal in itself add
about 3 cups of chopped meat to the mix and you have a total
meal. The kids and grown ups love this stuff. They will go
thru it quickly so make plenty to have the next day.TexLaw awesome, tbanks for the recipe
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Tex_77 Acknolwdged
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I’ve known Bill Cannon for a long time. He’s an ingenious cook and a fantastic host, and I’ve enjoyed his food and hospitality many times. Among his many popular creations is this potato dish that I’ve had so many times I can’t count. It’s delicious, and it’s easy to make. You can make it ahead of time and then reheat, as well. Below is Bill’s own recipe.
What you will need:
-1 full size aluminum-serving pan - this will serve
about 30 to 35 people
-10 pounds of whole potatoes (I have used Idaho’s,
russets, and others)
-1 family size can (27oz) of cream of mushroom soup
-1 family size can (27oz) of cream of chicken soup
-2 cups of sour cream
-1 cup of diced green onion
-¼ cup of diced jalapenos (optional)
-½ cup of BBQ Rub
-¼ cup of paprika
-3 cups of shredded cheese (use cheddar or a blend of
Monterey jack and cheddar)
-¼ cup of granulated garlic (use this to your flavor
liking)
-Alt. Ingredient - your choice of chopped meat
(brisket, butt, sausage)First cut the potatoes in half (this will speed up the
cooking time) and I leave the skin on the potatoes. In a
large pot, boil the potatoes. Cooking time on the potatoes
is about 30 to 45 minutes. When the potatoes are done, drain
off the water and pour them into the serving pan. While the
potatoes are still hot, crumble the potatoes into pieces.
Add both cans of soup, the sour cream, BBQ Rub, the
granulated garlic, onions, and jalapenos and mix into the
potatoes. Now add about ½ of the cheese and mix that into
the potato mix. Spread this out in the pan and top with a
large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven
at 225 degrees for about 1 to 1 1/2 hours (till all the
cheese melts) or I stick mine on the pit and melt the cheese
on the pit. Note: it is best to work with the potatoes when
they are hot but you need to wear some thick heat protective
gloves.If you would like to make it a total meal in itself add
about 3 cups of chopped meat to the mix and you have a total
meal. The kids and grown ups love this stuff. They will go
thru it quickly so make plenty to have the next day.TexLaw
Sounds fantastic! -
I’ve known Bill Cannon for a long time. He’s an ingenious cook and a fantastic host, and I’ve enjoyed his food and hospitality many times. Among his many popular creations is this potato dish that I’ve had so many times I can’t count. It’s delicious, and it’s easy to make. You can make it ahead of time and then reheat, as well. Below is Bill’s own recipe.
What you will need:
-1 full size aluminum-serving pan - this will serve
about 30 to 35 people
-10 pounds of whole potatoes (I have used Idaho’s,
russets, and others)
-1 family size can (27oz) of cream of mushroom soup
-1 family size can (27oz) of cream of chicken soup
-2 cups of sour cream
-1 cup of diced green onion
-¼ cup of diced jalapenos (optional)
-½ cup of BBQ Rub
-¼ cup of paprika
-3 cups of shredded cheese (use cheddar or a blend of
Monterey jack and cheddar)
-¼ cup of granulated garlic (use this to your flavor
liking)
-Alt. Ingredient - your choice of chopped meat
(brisket, butt, sausage)First cut the potatoes in half (this will speed up the
cooking time) and I leave the skin on the potatoes. In a
large pot, boil the potatoes. Cooking time on the potatoes
is about 30 to 45 minutes. When the potatoes are done, drain
off the water and pour them into the serving pan. While the
potatoes are still hot, crumble the potatoes into pieces.
Add both cans of soup, the sour cream, BBQ Rub, the
granulated garlic, onions, and jalapenos and mix into the
potatoes. Now add about ½ of the cheese and mix that into
the potato mix. Spread this out in the pan and top with a
large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven
at 225 degrees for about 1 to 1 1/2 hours (till all the
cheese melts) or I stick mine on the pit and melt the cheese
on the pit. Note: it is best to work with the potatoes when
they are hot but you need to wear some thick heat protective
gloves.If you would like to make it a total meal in itself add
about 3 cups of chopped meat to the mix and you have a total
meal. The kids and grown ups love this stuff. They will go
thru it quickly so make plenty to have the next day.This post is deleted! -
This post is deleted!
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PapaSop I am making a post here, hoping it breaks the time loop you are stuck in! Good luck friend!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop I am making a post here, hoping it breaks the time loop you are stuck in! Good luck friend!
Jonathon i thought he was just really excited about the recipe.
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PapaSop I am making a post here, hoping it breaks the time loop you are stuck in! Good luck friend!
Jonathon
Yep. Tried three attempts then looked at the clock. 3:04 pm. Argh. -
PapaSop It happened to me last week as well. A temporary issue that we will eventually fix but for the short term it is an annoyance!
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