BAKED POTATO CASSEROLE
This baked potato casserole makes a perfect side dish to bring to large family potlucks, picnics, and celebrations.
Provided by rocc27
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 45
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish.
- Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil.
- Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 22.1 g, Cholesterol 54.1 mg, Fat 24.3 g, Fiber 1.8 g, Protein 12.3 g, SaturatedFat 10.7 g, Sodium 828.6 mg, Sugar 3 g
TEXAS BAKED BAKED POTATOES
This is nothing what it sounds like so beware, if you are looking for regular baked potatoes this is not for you. This is a terrific and tasty appetizer and it looks great. These are great make ahead, read through first. Time includes baking the potatoes twice. If you desire once they are done you can cut each one in half again, do not do this before you fill and bake again, it's too hard because they are too small to work with.
Provided by celestial_star03
Categories Potato
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Bake the potatoes in an oven at 350 degrees for an hour to an hour and a half until they are done.
- While that is baking mix the sour cream, cream cheese, bacon bits, and butter in a bowl until well combined and set aside.
- Cut them in fourths and scoop out most but not all of the filling in each one.
- Mix about half of the filling from the potatoes with the sour cream mix.
- Take the fourths of potatoes and refill them with the new mixture.
- If you want to put up over night this is where you would do it otherwise they will not hold up as well.
- Drizzle with the olive oil and bake again at 350°F for 15-20 minutes or until lightly golden. Serve warm.
- Once again, as this is important, if you desire once they are done you can cut each one in half again, do not do this before you fill and bake again, it's too hard because they are too small to work with.
Nutrition Facts : Calories 167.4, Fat 8.2, SaturatedFat 4, Cholesterol 15.3, Sodium 214.2, Carbohydrate 17.9, Fiber 2, Sugar 0.7, Protein 6.1
LOADED BAKED POTATO CASSEROLE
This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
- Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
- Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
- Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
TEXAS POTATOES
VERY EASY AND YUMMY....I usually serve this with fried pork chops and a salad. These are really good. You can add or delete ingredients to suit your taste.
Provided by babygirl65
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 9 x 13 baking pan.
- Mix first 7 ingredients in a large bowl and pour into baking pan.
- Mix crushed corn flakes with melted butter and top potato mix.
- Bake at 350 for 1 hour.
Nutrition Facts : Calories 848.6, Fat 61.5, SaturatedFat 31.4, Cholesterol 93.6, Sodium 1268.6, Carbohydrate 60.6, Fiber 3.3, Sugar 5.7, Protein 19.2
TEXAS POTATO CASSEROLE RECIPE
Provided by antiquecook
Number Of Ingredients 7
Steps:
- Combine first five ingredients. Add stick of melted butter. Pour mixture into 9x13" baking dish. Spread crackers over top of mixture. Pour 2 TBS. more melted butter on top of crackers. Bake at 350 F for 1 hour or until completely cooked.
POTATO CASSEROLE
This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes.
Provided by JEREMYBEELER
Categories Side Dish Casseroles Potato Casserole
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
- In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
- Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
- Bake at 425 degrees F (220 degrees C) for 1 hour.
Nutrition Facts : Calories 400 calories, Carbohydrate 23.1 g, Cholesterol 77.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 20.7 g, Sodium 483.4 mg, Sugar 1.7 g
HARVEST POTATO CASSEROLE
Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes. -Mrs. Robert Cody, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.
Nutrition Facts : Calories 395 calories, Fat 19g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 421mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
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