KILLER POTATO CASSEROLE
These killer potatoes are great with meatloaf or as an accompaniment with anything! They are killer because of their delicious combination of potatoes, soup, sour cream and cheese.
Provided by Karen Weaver
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl combine the potatoes, sour cream, cheese and soup and mix well. Spread mixture into a 9x13 inch baking dish and top with crushed corn flakes.
- Bake for 75 minutes, or until cooked through and golden .
Nutrition Facts : Calories 536.1 calories, Carbohydrate 36.5 g, Cholesterol 90.4 mg, Fat 35.2 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 20.6 g, Sodium 985.3 mg, Sugar 3.5 g
POTATO BOATS
Make and share this Potato Boats recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Scrub potatoes.
- rub with a little vegetable oil to make skins softer.
- Pierce skin with fork to allow steam to escape.
- Bake at 400 degrees until tender for about 50 to 60 minutes.
- Cool potatoes for 10 minutes.
- Cut potato in half and carefully scoop out pulp, leaving shells intact.
- In a large bowl, mash potatoes using a potato masher to remove lumps.
- Heat margarine and milk until margarine melts and beat into potatoes.
- Beat in sour cream, salt and pepper.
- Spoon into potato shells and brush with melted butter.
- Top each potato with cheddar cheese and chives.
- Place in oven until cheese melts on top.
Nutrition Facts : Calories 381.7, Fat 10.4, SaturatedFat 4.7, Cholesterol 17.2, Sodium 401.6, Carbohydrate 65.8, Fiber 8.2, Sugar 3.4, Protein 8.4
KILLER POTATO BOATS
This Killer Potato Boats recipe is one of my original recipes. The first time my wife tasted this recipe, she said, "Theses are killer potatoes." The dish I used looks like a boat.From then on she would ask me to make my Killer Potato Boats.I think using the Kraft Mexican 4 cheese makes the recipe. I would not use any other cheese. I hope you enjoy this recipe. I know your family and friends will, Sam
Provided by Sammie Allen @sallen10
Categories Potatoes
Number Of Ingredients 7
Steps:
- Preheat oven 425 bake or 415 convection bake.
- This recipe starts with what I call "Foolproof" boiled potatoes. I use this method for stewed potatoes, potato salad & any other dish that requires boiled potatoes. Peel russet potatoes. Cut each potato down the middle and cut each half in 1/2" pieces. Place the pieces in a 3 quart pot and cover with COLD salted water. Place UNCOVERED pot with potatoes and cold water on burner and turn burner on high. Set a timer for 20 minutes. In 20 minutes strain the water out of the pot. There is no need to test with a fork. This method works every time.
- Place butter in pot with hot potatoes. Add salt & pepper. Wait until butter is melted. Use hand mixer on low peed to mix potatoes and butter. Add sour cream and mix with hand mixer. Add a little bit of milk and mix with hand mixer until the potatoes are smooth but not runny.
- Use a spoon to add green onions and 1/2 cup cheese. I like to use small casserole dishes that look like a boat. Spray each dish with a butter spray. Spoon mixture in each dish. Cover each dish with 1/2 cup cheese and sprinkle paprika on top of each dish. Make sure each dish is completely covered with cheese. Use extra cheese if needed.
- Place dishes on cookie sheet on center rack in a 425 oven for 35-40 minutes or until cheese is golden brown. I bake mine in a 415 convection oven for 25 minutes. Be sure and use the center rack position.
- This dish is super hot. I use a 12" Oneida cutting board to serve this dish. Enjoy, Sam
BEEF AND POTATO BOATS
Meet the Cook: Back when I was teaching elementary school (I'm now a busy stay-at-home mom to our two youngsters, 7 and 2), my class would put together a Mother's Day cookbook. Many of the dishes are still my favorites - this one included. -Linda Wheeler, Harrisburg, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Wash potato skins and prick with a fork. Bake at 400° for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside. , In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt. , Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 428 calories, Fat 28g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1091mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
POTATO BOATS
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Darlene Strohecker. Cooking time doesn't include time it takes to bake the potato.
Provided by Sarah_Jayne
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bake potatoes until done.
- When cool, cut in half and scoop out middles.
- Place shells on baking tray.
- Mix remaining ingredients with the scooped-out potato and mash.
- Heap the mixture in the shells and put a slice of cheese on top.
- Bake at 350 degrees for 25 minutes.
Nutrition Facts : Calories 506.9, Fat 35.4, SaturatedFat 22.3, Cholesterol 98, Sodium 1009.8, Carbohydrate 32.9, Fiber 2.5, Sugar 1.2, Protein 16
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- Place the potatoes on the sheet pan covered with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350°F for 45 minutes.
- Once the potatoes are out of the oven, cut the horizontal top off of each potato. Scoop out the middles and set aside.
- Mix eggs, the insides of the potatoes, ham, onion, and parsley together. Evenly divide the mix between the 4 empty potatoes.
- Place the filled potatoes in your high-sided baking dish, cover with grated mozzarella and bake for 10 minutes at 350°F. Eat warm.
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