Baked Potatoes with Field Peas

Potato, the word floods my mind with all the wonderful creations that can be made from this humble vegetable. I eat potatoes quite regularly, so it could be assumed that they are my favorite vegetable:). Red Potatoes are best in my opinion, but regular old Russets will do if the need arises. Today I am sharing with you my own version of our family’s recipe for Scalloped potatoes. I have made this dish with Field Peas and Baby Green Peas, so whichever one suits your tastes is fine. Keep in mind that the Green peas provide more of a sweet flavor, while the field peas provide more of a southern flavor.

The Ingredients: 2 large russet potatoes, 5-6 medium red potatoes (see what I mean about random), 5 tbsp. butter, 2 heaping tbsp. of sour cream, 1 can of Margaret Holmes Field Peas and Snaps (not pictured, accident!), 2 green onions, diced, 4 oz. grated Colby jack cheese, 1/4 tsp. salt, 1 vegetable bouillon, 1/4 tsp. ground cumin, pinch of black pepper.

Peel and dice the potatoes, boil them in a large pot of water with the bouillon and 1 tbsp. of butter until soft. Drain most of the water off of the potatoes and mix in the sour cream, field peas, and spices. Dump the prepared potato mixture into a large casserole pan and top evenly with thin slices of butter, diced green onions, and grated cheese (in this order). Bake at 350 degrees for 25-30 minutes.

When the casserole is done it should look like this, mmmmm….bubbly, cheesy, oniony…is that a word? Enjoy!