Recipe courtesy of Ingrid Hoffmann
Total:
45 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Cover the potatoes in cold, salted water. Bring to a boil, reduce heat and simmer on medium-high heat for approximately 20 minutes or until tender in the center.

In a separate skillet and on medium heat, heat the oil and gently cook the chicken bouillon cube, tomatoes, Worcestershire sauce and scallions for about 5 minutes. Add the cream, 1/2 cup cheese, salt and pepper and continue to cook until the cheese has melted. Set aside.

Drain the potatoes and place them in a serving dish. Pour the tomato and scallion mixture over the potatoes. Top with remaining 1/2 cup cheese. Serve hot.

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