Baked Potato Casserole Sp5 Recipes

Steps:

• In a very large bowl, combine potatoes and bacon. In another large bowl, combine the remaining ingredients; add to potato mixture and gently toss to coat. , Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325° for 50-60 minutes or until bubbly and lightly browned.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• 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 and return potatoes to pot.
• Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
• Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 x 2 inch baking dish with nonstick pan coating or grease lightly with solid shortening.
• Cut baked potatoes into 1 inch cubes. Place half in a prepared baking dish; sprinkle half of the salt, pepper and bacon. Top with half of the sour cream & cheese.
• Repeat layers.
• Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted (It usually takes 30 minutes for me. Also, you can cover with foil if the cheese starts to brown too quickly).
• Sprinkle with chopped green onions to garnish.

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.

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.

Steps:

• Heat oven to 450 degrees. Line a baking sheet with foil and place a metal rack on top.
• In medium bowl mix potatoes and cheese together. Halve jalapenos lengthwise and remove seeds and membrane. Fill jalapenos with potato mixture and wrap with one half bacon slice.
• Place peppers on rack and bake 20 minutes or until bacon is crispy.

Steps:

• For one package of simply mashed potatoes (I use either the garlic or mashed with skins) spray an 8 x8 glass casserole/pan. In a large skillet cook cabbage & onion in olive oil over medium heat just until tender, seasoning with salt and pepper to taste. In casserole dish spread out one layer of potatoes about 1/2 package, then 1/3 of the cheese, then cabbage and onion. Top with remaining potato and cheese. Bake in a preheated 350 degree oven for 30 minutes or cheese is lightly golden brown.

Steps:

• Brown thin strips of bacon in large skillet til golden & crispy. Remove bacon to paper towel lined plate.
• In the same skillet saute the onion until it begins to soften and then add the cabbage & cook until the cabbage is tender but not mushy.
• Stir cabbage & onion, corned beef & bacon into Simply Potatoes shredded hash brown potatoes & place all in a 9 x 13 casserole dish. Top with the shredded cheese & bake in 350 degree over for 30-45 minutes until cheese is melted & bubbly and everything is hot.

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.