1 large potato, peeled and sliced
15 ounces juice from one (3 pound) can pepper jack cheese concentrate
3/4 cup sour cream
2 tablespoons dehydrated tomato soup
3 tablespoons dried celery seed
1 teaspoon prepared horseradish
1 teaspoon seasoning salt
1 teaspoon dried parsley
1 teaspoon paprika
3 green onions, lightly toasted
1 teaspoon butter
1 tablespoon melted butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a medium cup of boiling water, mash potatoes. Remove from heat and mash until smooth; set aside.
Fill a large saucepan with water and cook over low heat 8 to 12 minutes, or until potatoes are lightly cooked. Stir together with pepper jack cheese concentrate, sour cream, celery seed, horseradish, seasoning salt and parsley and cook until well blended. Pour into prepared baking sheet. Spread half of the mixture on the bottom of the prepared baking sheet. Sprinkle half of the cheese mixture onto the top of the pepper cheese mixture.
Bake for 25 minutes in the preheated oven. Remove pan. Add green onions and nuts. Place dish with potatoes onto racks. Sprinkle with remaining cheese mixture. Place in preheated oven for 2 to 3 hours, or until internal temperature reaches 250 degrees F (121 degrees F).
While basting, brush potatoes with remaining butter. Arrange grill rack on broiler setting to broil. Remove from heat and steam vegetables on broiler rack. Serve with pickle relish and pickle relish spray.