Crusty Cornflake Baked Potatoes Recipes

CHEESY POTATOES W/ CORN FLAKES

Steps:

• Take hash browns out of freezer, keep in bag, set aside.
• In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
• In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
• Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
• Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
• Bake 1 hour at 350.

CORNFLAKE POTATOES

Steps:

• Boil potatoes until soft.
• Mix with all but cornflakes and butter.
• Cook in a baking pan at 400 for 50 minutes.
• Melt butter and mix with cornflakes.
• Spread evenly over potatoes.
• Cook for 15 minutes.Remove from oven.

CRISPY-BAKED POTATO WEDGES

Steps:

• 1. Preheat oven to 400 degrees F. Prepare a large baking sheet with cooking spray.
• 2. Gently beat the egg whites and water in a shallow bowl. Combine the cornflake crumbs, flour, cheese, oregano, salt, pepper and cayenne (if using) together in a shallow bowl.
• 3. Dip the potatoes into the egg whites and then into the crumb mixture. Arrange potato wedges onto the baking sheet. Lightly spray the potato wedges with cooking spray.
• 4. Bake the potato wedges for 20 minutes and then turn and lightly spray again. Bake until the potatoes are tender and crisp - approx. 20 additional minutes.

CORNFLAKE POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F and coat the inside of a 9-inch cast-iron skillet with the butter.
• Combine the cream, 1/4 cup Parmesan, thyme, bay leaves, garlic, nutmeg, 1 teaspoon salt and a few good grinds of pepper in a small saucepan over medium heat. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the garlic and thyme are fragrant, about 2 minutes.
• Discard the thyme and bay leaves with tongs. Spoon about 1/4 cup of the cream mixture into the bottom of the prepared skillet. Arrange about one quarter of the sliced potatoes on top of the cream in an even layer, then spoon another 1/4 cup of cream mixture over the top. Repeat until all of the potatoes and sauce are used. Sprinkle the remaining 1/4 cup Parmesan evenly over the top, then finish with an even layer of cornflakes.
• Bake until the sauce is bubbling, the potatoes are tender when pierced with a knife and the cornflakes are golden brown, about 40 minutes. Sprinkle with more thyme for serving if desired.

CORNFLAKE POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Pour 4 Tblsp melted butter or margarine into 9x13-inch baking dish.
• In a medium bowl combine soup, sour cream, milk and green onions.
• Place half the potatoes in the prepared dish, spread with half the soup mixture and sprinkle with 1 cup cheese. Repeat layers.
• In small bowl combine cornflakes and remaining 2 Tblsp melted butter or margarine. Sprinkle over casserole.
• Bake for 55-60 minutes.
• Note: To prepare casserole a day ahead, omit cornflake topping, cover dish and refrigerate; add cornflakes before baking.

POTATO CASSEROLE WITH CORN FLAKES

Steps:

• Combine potatoes, melted butter, salt and pepper.
• Add onion, soup, sour cream and cheese; mix well.
• Put in 9x13-inch casserole dish.
• Top with topping mixture.
• Bake at 350° for 45 minutes.