Church Potatoes

Step 1 -Using the extra butter, grease an 8-inch baking dish.

Step 2 -In a large pot, add the potatoes and enough of the water to just cover them.

Step 3 -Bring the water to a boil and allow the potatoes to cook until they can be somewhat easily pierced with a fork, but still have a slight resistence, about 10 minutes.

Step 4 -Drain the potatoes and set them aside until they are cool enough to handle.

Step 5 -In a medium skillet over medium heat, melt 5 tablespoons of the remaining butter.

Step 6 -Add the onions and the bell peppers to the melted butter and cook, while stirring, until the onions are soft and translucent, about 6 minutes.

Step 7 -Score the potatoes along their equators with a paring knife.

Step 8 -Twist each side of the potatoes in the opposite direction and pull gently; this should easily remove the skin. Trim off any remaining bits of skin on the potatoes with a knife.

Step 9 -In a food processor fitted with a shredder disk, add the potatoes and cover the processor.

Step 10 -Process the potatoes until shredded.

Step 11 -In a large bowl, add the shredded potatoes, the onion mixture, the cream of chicken soup, the cheddar cheese, the sour cream, 1 teaspoon of the salt, and the black pepper and stir until thoroughly combined.

Step 12 -Add the potato mixture to the prepared baking dish, spreading it out evenly.

Step 13 -In the same skillet used to cook the onion mixture over medium heat, melt 3 tablespoons of the remaining butter.

Step 14 -Add the panko breadcrumbs and the remaining salt to the melted butter and stir to coat.

Step 15 -Toast the seasoned panko, while stirring frequently, until it is golden, about 5 minutes.

Step 16 -Sprinkle the toasted panko over the top of the potatoes.

Step 17 -Bake until the potatoes are cooked through, the breadcrumbs are deeply golden-brown, and the edges of the potatoes are bubbling, about 45 minutes.

Step 18 -Cool the potatoes for 10 minutes.

Step 19 -Serve.