Potato Bake Sp5 Food

EASY POTATO CASSEROLE #SP5

Steps:

• Preheat oven to 350 degrees. Slice the white part of leek and dice, put in small bowl of warm water to clean.(sand should go to bottom). Add potatoes, soup, cleaned leeks, milk, and 1 cup of cheese to a large casserole dish and mix together, sprinkle remaining cheese on top and bake for 30-40 minutes or top is golden brown.

EASY LOADED BAKED POTATO CASSEROLE #SP5

Steps:

• Preheat oven to 350, use 1tbls. butter to grease a 9x13 in backing dish.
• In a frying pan, brown the bacon on medium high turning until desired color, approximately 10 minutes, when bacon is finished, chop up into small bacon bit size pieces.
• In a bowel mix 1 1/2c cheddar cheese, 2/3 ranch packet and mashed potatoes together and spread into casserole dish, put in oven for 15-20 min or until the casserole is blended.
• Add bacon and remaining cheese, remove when cheese is melted, approximately five more minutes.

BEST EVER POTATO BAKE #SP5

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients and put in a 9x13 pan.
• Bake uncovered for 1 hour.

SAUSAGE GRAVY AND POTATO BREAKFAST BAKE #SP5

Steps:

• Preheat oven to 400°.
• Remove potatoes from bag and place in a colander. Rinse and drain well. Using a clean dish towel, place potatoes in towel and wring dry.
• Divide potatoes among 4 ramekins. The ramekins I used were 5 1/2" rounds that were 2" deep. I got around 3/4 cup of potatoes into each ramekin.
• Heat a large skillet over medium heat then add sausage. Cook until done, about 5 minutes.
• Add flour and cook, stirring often, for 2 minutes.
• Add milk slowly, stirring until incorporated. Bring to a boil and cook for 5 minutes, stirring often, until thickened.
• Pour 3/4 cup gravy into each ramekin over the potatoes.
• Crack one egg into each ramekin, on top of the gravy and place into oven and bake for about 20 minutes, or until egg white is set and yolk is still runny.
• Note: Each oven bakes differently. Watch your eggs closely and adjust cooking time if needed.

VOLCANO POTATO BAKE #SP5

Steps:

• Add uncooked potatoes into greased 8-inch round baking dish.
• Mound potatoes into a volcano shape.
• Make a crater in center.
• Fold 1/2 cup shredded sharp cheese into 1/2 cup of whipped whipping cream.
• Pour over top of potatoes.
• Bake at 350 degrees for approx 25 minutes or till lightly browned. Enjoy!

FRENCH QUARTER SWEET POTATO CAKE #SP5

Steps:

• Heat non-stick sautee pan over medium heat. Cut andouille sausage on the bias. When the pan is hot, add sausage and cook until edges are golden brown (about 4-5 minutes). Set aside.
• Slice green tomatoes into 1/2 inch slices. In the same pan, turn up the heat to medium-high and heat 1/2 tablespoon of butter making sure to scrape all the brown bits left by the andouille sausage. When butter is foaming, add tomato slices and sautee 2 minutes per side. Tomatoes should have nice browning on both sides. Set aside.
• Open Simply Potatoes Mashed Sweet Potatoes and divide potatoes into 6 round balls (more or less if you are doing small appetizers or larger entree with this recipe). Using your hands, form flat patties with sweet potatoes (each should be about 1/2 inch thick). Heat 1/2 tablespoon butter in a large non-stick pan over medium heat and add sweet potato cakes. Cook approximately 4-5 minutes per side flipping once.
• Heat last 1/2 tablespoon of butter in sautee pan over medium heat and cook shrimp until shrimp turns pink (about 2-3 minutes) flipping shrimp to cook both sides.
• Plate the dish by placing one sweet potato cake on plate, top with one slice sauteed green tomato, followed by andouille sausage slices, and finish with a few sauteed shrimp. Serve immediately.

BAKED POTATO CASSEROLE #SP5

Steps:

• Set out sour cream to reach room temperature.
• Butter rectangular glass casserole dish.
• Melt butter and cheese together in microwave.
• chop 2 bunches of green onions.
• put Simply Shredded hash brown potatoes in glass casserole dish.
• combine room temp sour cream with melted butter and cheese and pour over potatoes.
• add chopped green onions, salt and pepper to taste.
• Toss potatoes and added ingredients with a fork until coated, leaving a rustic, not whipped look.
• bake in 350 degree oven for 30 minutes or until golden on top.
• if you are lucky enough for leftovers, makes great potato pancakes for breakfast.

CAJUN POTATO BAKE #SP5

Steps:

• Prepare potatoes as directed. Spray 8x13 baking dish with non-stick spray. Stir all ingredients in with potatoes in large bowl until blended. Bake in baking dish for 20 minutes on 400.

POTATO SHRIMP BAKE #SP5

Steps:

• Preheat oven to 350° degrees. While you're waiting for your oven to heat up, get a large skillet over medium heat and add 2Tbsp of olive oil.
• Once your oil is hot, add potatoes and saute for 10 minutes Remove potatoes from skillet and set to the side. In the same skillet, add the remaining oil. Add shrimp and fresh lemon juice and saute for 6-8 mins until pink and set to the side. In the same skillet add chicken broth for 2 mins just to warm.
• Get a large baking dish, add shrimp and potatoes. Pour broth over it and gently stir. Put it in oven uncovered for 20 minutes.
• Enjoy!

POTATO POTSTICKER CASSEROLE #SP5

Steps:

• Preheat oven to 350 degrees.
• Peel film at corners of both containers to vent. Heat both containers in microwave for 4 minutes. Place warmed potatoes in a large bowl and stir in the sour cream.
• Spread half of the potato/sour cream mixture in a 9x13 non-stick baking dish. Top with 1 cup of the cheese and sprinkle the bacon pieces on top. Top with a single layer of 12 wonton wrappers. Spread the remaining half of the potato mixture on top of the wonton layer. Finish with a second, single layer of the wonton wrappers. Sprinkle wontons with the remaining cheese. Cover with foil and bake 30 minutes.
• Remove foil and bake uncovered for the final 10 minutes.

POTATO CRUSTED BAKED CHICKEN #SP5

Steps:

• Preheat the oven to 400 degrees. Place the potatoes in a medium sized bowl and spray the potatoes with cooking spray until the potatoes are lightly coated with the spray. Season with salt and pepper.* Arrange the seasoned potatoes in a single layer on a sheet pan. Bake 20-30 minutes until the potatoes are just beginning to show color and becoming crispy at the edges, flipping half way through. Remove the potatoes from the oven, allow them to cool slightly, and place in a shallow dish (like a pie plate). Reduce the oven temperature to 350 degrees.
• Meanwhile, whisk the eggs in a pie plate or shallow dish.
• In a separate pie plate, add the flour and season with salt and pepper.*.
• Pound each chicken breast until it is approximately 3/4 inches thick. Lightly season the breasts with salt and pepper.* Dredge each breast in the flour and then in the egg. Finally, coat each piece with the baked potato shreds, pressing the pieces into the chicken to ensure complete coverage. Place the coated chicken breasts on a baking rack over a baking sheet. Spritz the chicken with cooking spray. Bake at 350 degrees for 20-30 minutes or until the temperature reaches 165 degrees on an instant read thermometer.
• Enjoy!
• *If additional herbs and spices are being used, they can be added to the potatoes, flour mixture, or they can be sprinkled directly on the chicken. For extra flavor, they can be added at each step.

POTATO BAKE #SP5

Steps:

• Pre-heat oven to 400°F.
• In a large mixing bowl, add shredded potato, cream of chicken soup, mozzarella cheese & sour Cream.
• Mix together until combined.
• Lightly grease a large oblong pyrex dish with non-stick cooking spray.
• Add Potato mixture to pyrex dish and evenly flatten with spatula to sides of dish.
• Sprinkle Sharp Cheddar Cheese on top of potato mixture.
• OPTIONAL: Garnish with paprika & parsley flakes.
• Bake in a 400F pre-heated oven for 30 minutes.
• Allow to cool for 10-15mins before serving.