Volcano Potato Bake Sp5 Recipes

Steps:

• Preheat the grill to 400˚F (200˚C).
• Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
• In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
• Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
• Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
• After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
• Enjoy!

Steps:

• Place potatoes in a large saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well; mash with milk. Add butter and salt; beat until fluffy. Mound potato mixture about 4 in. high on a 9-in. broiler-proof pan; set aside. , In a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese, salt and pepper; stir until the cheese is melted. , With a large spoon, form a well 3 to 3-1/2 in. deep and 2-in. wide in the potato mixture. Pour cheese sauce into the well and drizzle down the sides. Broil 4 to 6 in. from the heat for 10 minutes or until the cheese sauce is browned and bubbling.

Steps:

• Preheat oven to 400˚F (200˚C).
• On a cutting board, peel potatoes then cut each in half widthwise.
• Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
• Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
• Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
• Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
• Bake for 45 minutes, or until bacon reaches desired crispiness.
• Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
• Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
• Sprinkle chives over the egg.
• Bake for 6 to 12 minutes depending on how well done you would like your eggs.
• Let cool before serving.
• Enjoy!

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.

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.

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.

Steps:

• Bake the potatoes first. 425 degree oven for 45-60 minutes. Let cool.
• Scoop out about 1/3 of the potato (melon baller is suggested).
• Wrap bacon around potato, starting at base, about 3 strips per potato. Secure with toothpicks.
• Mix cream cheese, cheddar and mozzarella cheeses, green onions, chilies, salt and pepper.
• Fill the potato with the cheese mixture.
• Bake at 350 degrees for 15 minutes.
• Top with folded slice of chedder per potato. Bake 5 minutes more to melt that cheese.
• Sprinkle with chopped parsley. Cut in half to display the melting volcano.