CRUNCHY CHEESE POTATOES
"THESE POTATOES are delicious, and they live up to their crunchy name! I make them often since they're easy to prepare and can be made ahead of time. This dish is always 'pretty as a picture' when it comes out of the oven!"
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15x10x1-in. baking pan. Combine cheese and cornflakes; sprinkle over potatoes. Bake at 350° for 50-60 minutes or until potatoes are tender. Sprinkle with additional chives if desired.
Nutrition Facts :
CRISPY POTATOES WITH CHEESY EGGS
Provided by Sandra Lee
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil. Peel and grate the potatoes on the large holes of a box grater or in a food processor. Sprinkle the potatoes well with salt and pepper and toss to coat. When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet. Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don't burn. Carefully flip over the pancake, keeping it in one piece, and brown it on the other side. Remove to a paper-towel-lined plate and keep warm.
- While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the shallot and cook until it softens. Sprinkle over the flour and cook for a minute or 2. Pour in the cream and bring to a boil. Add the whiskey and bring to a boil. Reduce the heat and simmer for a few minutes until it thickens a bit. Turn off the heat and add half the cheese. Stir to melt the cheese. Taste and adjust the seasoning with salt and pepper. Cover and keep warm.
- In another medium skillet over medium-low heat, add the remaining tablespoon butter. Whisk the eggs well, and sprinkle them with salt and pepper. Pour the eggs into the pan, add the remaining cheese and reduce the heat to low. Cook slowly until the cheese is melted and the eggs are cooked through but soft.
- Place the potato pancake on a serving plate. Top with the cheesy eggs and pour on the sauce. Dollop on the caviar and sprinkle over the chives. Cut into 4 slices and serve.
CRISPY, CHEESY POTATOES (OAMC)
Nice comfort dish simular to potato casserole from Cracker Barrel. Don't forget to attach the crumbs to the bag somehow. Recipe makes 3 meals.
Provided by Chef Buggsy Mate
Categories Potato
Time 1h30m
Yield 3 sides, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- ASSEMBLY DIRECTIONS:.
- Thaw the potatoes just slightly and break them apart well.
- Mix the onion, sour cream, cream of chicken soup and cheddar cheese.
- Stir in half of the potatoes and mix well.
- Stir in remaining potatoes.
- In another bowl or pan, melt the butter.
- Stir the cornflakes into the melted butter.
- FREEZING AND COOKING:.
- Place the potatoe mixture in freezer bags.
- Label and freeze.
- Place corn flake/butter mixture into a small freezer bag or container.
- Attach to the potato mixture.
- TO SERVE:.
- Thaw potatoes and crumb topping.
- Put into a sprayed or greased 9x13 pan and top with the crumb mixture.
- Bake at 350 degrees for 1 hour.
CRISPY CHEDDAR POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.
CHEEZY POTATOES
This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table.
Provided by TRISHAD
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
- Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
- Remove from oven and let stand 15 minutes before serving.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 22.4 g, Cholesterol 115.8 mg, Fat 49.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 29.2 g, Sodium 769.5 mg, Sugar 0.7 g
CRISPY ROASTED POTATOES
As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!
Provided by Lindsay W
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
- Place potatoes into a large bowl.
- Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
- Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g
CHEESY POTATO BAKE
These baked cheesy potatoes satisfy even hearty appetites. It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat-I especially like it with meat loaf. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 449mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
CHEESY CHICKEN BUNDLES- OAMC
You just cant go wrong with this tasty chicken dish. I would be proud to serve it to company, and yet it is so easy that it is great for any day of the week. Crispy and flavorful on the outside, moist and juicy on the inside...and a real kid-pleaser. Why not add some red potatoes in the same dish alongside the chicken (poke holes in them or half if large) and bake for an easy side? Lovely served with a green salad for a complete meal with minimal effort. Recipe easily tripled for OAMC. Enjoy! From the book: Don't Panic: Dinner's in the Freezer
Provided by Munchkin Mama
Categories Kid Friendly
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together bread crumbs, cheeses, salt and pepper. Dip chicken pieces in melted butter and then in cheese/bread crumb mixture. Roll the breast up or tuck in the sides to form a little bundle.
- (To freeze: wrap each raw chicken bundle in plastic wrap and then place in freezer bags. Thaw and follow baking directions below.).
- To Bake: Place in large baking dish. Pour remaining butter on top and sprinkle with remaining Parmesan. Bake, uncovered, at 350 for 1 hour, until chicken is crispy.
Nutrition Facts : Calories 461.4, Fat 31.9, SaturatedFat 17.9, Cholesterol 126.6, Sodium 951.6, Carbohydrate 13.7, Fiber 0.8, Sugar 1.3, Protein 29.2
CRISPY GARLIC SMASHED POTATOES
These buttery, crispy, easy-to-make potatoes will make repeat appearances at your dinner table for special occasions and everyday meals.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
- In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
- In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
- Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.
Nutrition Facts : Calories 350, Carbohydrate 59 g, Cholesterol 25 mg, Fat 2, Fiber 6 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g
CRISPY, CHEESY POTATO CUPS
Potato muffins that have the wonderful flavor of a casserole and the crispiness we all love. Perfected by the cooks at Cook's Country magazine. Don't use pre-shredded cheese here. Do use a nonstick 12-cup muffin tin. Coating the tin with softened butter and ground panko bread crumbs ensures a clean release.
Provided by Bren in LR
Categories < 60 Mins
Time 1h
Yield 12 potato cups
Number Of Ingredients 9
Steps:
- Adjust oven rack to lowest position and heat oven to 425 degrees. Pulse panko in food processor until finely ground, about 5 pulses. Evenly coat each muffin cup with softened butter and then ground panko.
- Cut each potato in half lengthwise, then cut each half into 3 wedges. Cut each wedge crosswise into 1/4-inch-thick slices. Combine potatoes, half-and-half, salt and pepper in large bowl and microwave, covered, until just tender, 12 to 15 minutes, stirring once.
- Meanwhile, toss cheddar, parmesan and cornstarch together in bowl; reserve 1/3 cup for topping. Add remaining cheese mixture to hot potato mixture, stirring until smooth. Divide potato-cheese mixture evenly among muffin cups and smooth. Sprinkle cups with reserved cheese.
- Cover muffin tin with aluminum foil sprayed with Pam and bake for 10 minutes. Discard foil and continue to bake until golden brown, 13 to 15 minutes. Run pairing knife around perimeter of muffin cups. Let potato cups cool in muffin tin on wire rack for 5 minutes.
- Place rimmed baking sheet on top of muffin tin and invert potato cups, tapping on muffin tin to release cups. Invert cups cups onto wire rack and let cool for 5 minutes. Serve.
Nutrition Facts : Calories 184.6, Fat 9.3, SaturatedFat 5.8, Cholesterol 28.1, Sodium 416.3, Carbohydrate 18.3, Fiber 1.9, Sugar 1, Protein 7.3
CHEESY POTATOES
Another OAMC recipe. My mom has made this for as long as I can remember and I've always loved it. Hope you do too!
Provided by swimmer175
Categories Potato
Time 50m
Yield 15 , 15 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except butter and cornflakes.
- Place mixture in greased 9x13 pan.
- If using cornflakes, mix them with the butter and top the potatoes with the mixture.
- Bake and 350°F for 45 minutes.
- *OAMC*--- Freeze as is, then when you're ready to eat them, thaw the potatoes, then cook as directed. Simple as that!
Nutrition Facts : Calories 201.5, Fat 12.3, SaturatedFat 5.4, Cholesterol 21.4, Sodium 536, Carbohydrate 17.6, Fiber 1, Sugar 0.7, Protein 5.4
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