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I followed this recipe to a "t". (the only change I made was I quartered and 1/8th the potatoes prior to the boil. Folks I had 12 people demolish 10 pounds of potatoes at Christmas dinner. There was about a pound left. I can't wait for lunch today!


This recipe has been cooked thousands of times by our newsletter
subscribers and me. It is a great substitute for potato salad and
it fits right in with cooking on the pit. It is great with smoked
prime rib or smoked beef tenderloin. And it looks great on the
table or in the serving line for all of your guests. This will
surely get you some great compliments.

I am going to give you the recipe for a full aluminum-serving pan
of potatoes so if you want to cook a half-pan then cut the recipe
down to half these amounts.

What you will need: (you can cut the recipe in half if you wish
to fit a ½ size aluminum pan)
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 Texas 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
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. I like to cook the potatoes where they
are done but not falling apart in the pan. While the potatoes are
still hot, crumble, cut, or use a spoon to get the potatoes into
pieces. Add both cans of soup, the sour cream, Texas 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. Cover with aluminum foil
and you can heat this in the oven at 225 degrees for about 1 to 1
1/2 hours or I stick mine on the pit and heat it up on the BBQ
pit. After about 1 ½ hours uncover the potatoes and add the
remainder of the cheese. It should be a nice coat of cheese on
top of the potatoes. Slide it back into the oven or on the pit
(uncovered) and melt the cheese. Note: it is best to work with
the potatoes when they are hot but you need to wear some thick
heat protective gloves (like the ones we sell on our site).

The kids and grown ups love this stuff. They will go thru it
quickly so make plenty so you will have some the next day.
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