THE BEST BAKED POTATO CASSEROLE EVER!
This recipe comes from the Kirby House Restaurant in Abilene, Kansas. It is a low maintenance but flavorful potluck dish! In addition to the below ingredients, I add Penzey's Brady Street & Sandwich Sprinkle to each layer. But if you do add Sandwich Sprinkle, remember, there is salt already in it. This is a great 'make-ahead' dish that you can refrigerate or freeze until you are ready to bake. Prep time is approximate. Enjoy!
Provided by RockChalkChick
Categories Pork
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
FLUFFY POTATO CASSEROLE
This is a very tasty potato dish.
Provided by Colleen
Categories Potato Side Dishes
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 1 1/2 quart casserole dish.
- Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat 2 to 3 minutes at medium speed. Pour into prepared casserole dish. Spread fried onions evenly over the top.
- Bake uncovered for 30 to 35 minutes.
Nutrition Facts : Calories 943.2 calories, Carbohydrate 66.4 g, Cholesterol 313.4 mg, Fat 66.3 g, Fiber 4.2 g, Protein 19.8 g, SaturatedFat 32.7 g, Sodium 1688.7 mg, Sugar 6.1 g
FLUFFY POTATO CASSEROLE
This is a very tasty potato dish.
Provided by Colleen
Categories Potato Side Dishes
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 1 1/2 quart casserole dish.
- Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat 2 to 3 minutes at medium speed. Pour into prepared casserole dish. Spread fried onions evenly over the top.
- Bake uncovered for 30 to 35 minutes.
Nutrition Facts : Calories 943.2 calories, Carbohydrate 66.4 g, Cholesterol 313.4 mg, Fat 66.3 g, Fiber 4.2 g, Protein 19.8 g, SaturatedFat 32.7 g, Sodium 1688.7 mg, Sugar 6.1 g
FLUFFY POTATO CASSEROLE
This is a very tasty potato dish.
Provided by Colleen
Categories Potato Side Dishes
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 1 1/2 quart casserole dish.
- Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat 2 to 3 minutes at medium speed. Pour into prepared casserole dish. Spread fried onions evenly over the top.
- Bake uncovered for 30 to 35 minutes.
Nutrition Facts : Calories 943.2 calories, Carbohydrate 66.4 g, Cholesterol 313.4 mg, Fat 66.3 g, Fiber 4.2 g, Protein 19.8 g, SaturatedFat 32.7 g, Sodium 1688.7 mg, Sugar 6.1 g
BEST FLUFFY TWICE-BAKED POTATOES!
These potatos really live up to there name, they ARE fluffy and what I think to be, one of the best recipes for twice baked potatoes. I'm certain you will agree once you try them! Prep time does not include baking the potatoes (which is about 1 hour baking time).
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut a thin slice from the top of the potato and discard.
- Scoop out the potato pulp carefully with a spoon, and place the pulp in a medium bowl (be careful not to break the potato skin).
- With an electric mixer mix the pulp with soft butter, hot milk, salt, pepper, baking powder, nutmeg and ONE egg yolk and onion (if using); whip/beat until smooth and fluffy.
- Add in the shredded cheese; mix well to combine.
- In another bowl, whip the egg whites until stiff; fold into potato mixture.
- Pile the potato mixture back into the skins.
- In a small bowl or cup beat the remaining egg yolk with water.
- Set oven to 400 degrees.
- Brush the egg yolk/water mixture over the top of each potato.
- Set the stuffed potatoes into a greased baking pan.
- Bake for 15 minutes.
Nutrition Facts : Calories 387.9, Fat 8.8, SaturatedFat 5.1, Cholesterol 84.2, Sodium 157.9, Carbohydrate 66.3, Fiber 8.1, Sugar 3.1, Protein 12.6
CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES}
Yield 12
Number Of Ingredients 9
Steps:
- Lightly grease a 9 x 13 inch pan with non stick cooking spray.
- Place half of the bag of hashbrowns in the prepared pan.
- In a medium bowl combine the soup, sour cream, onions, and salt and pepper.
- Gently spoon half of this mixture over the hashbrowns in the pan.
- Sprinkle 1 cup of cheese over the soup mixture.
- Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese.
- Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole.
- Bake at 350 degrees for 35 to 40 minutes.
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