DUO TATER BAKE
I made this creamy and comforting potato dish for Thanksgiving and it was a winner with my family. They said to be sure to include it at every holiday dinner. It's a keeper! -Joan McCulloch, Abbotsford, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 casseroles (10 servings each).
Number Of Ingredients 13
Steps:
- Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain; mash with half of the cream cheese and sour cream and all of Colby cheese. , Drain russet potatoes; mash with the remaining cream cheese and sour cream. Stir in the milk, Parmesan cheese, salt and pepper., Spread 2-2/3 cups russet potato mixture into each of 2 greased 11x7-in. baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture., Bake, uncovered, at 350° until heated through, about 15 minutes. Combine topping ingredients; sprinkle over casseroles. Bake until cheese is melted, 2-3 minutes longer.
Nutrition Facts : Calories 236 calories, Fat 12g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 246mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
TWICE-BAKED POTATO CASSEROLE
Easy and delicious! Always a favorite with everyone!
Provided by JillNicole
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
- 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 15 minutes. Drain and return to the pot.
- Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
- Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.
Nutrition Facts : Calories 475.6 calories, Carbohydrate 53.1 g, Cholesterol 65.4 mg, Fat 22.5 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 13.6 g, Sodium 515.3 mg, Sugar 2 g
LAYERED POTATO-DUO BAKE
Yukon gold and sweet potatoes co-star in this glorious layered potato bake. But we think you'll agree that cheese also gives an outstanding performance!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Spread half the Yukon gold potatoes onto bottom of 2-qt. casserole sprayed with cooking spray; cover with half the onions. Sprinkle with 1 Tbsp. flour, 1/2 cup shredded cheese and 1 Tbsp. Parmesan. Repeat all layers, except use all the sweet potatoes in place of Yukon gold potatoes.
- Top with remaining Yukon potatoes and flour. Pour milk over all ingredients; cover.
- Bake 50 min. Top with remaining cheeses; bake, uncovered, 15 min. or until top is golden brown and shredded cheese is melted.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 5 g, Protein 7 g
DOUBLE-BAKED POTATOES
I CAME UP with this recipe when looking for a different way to use leftover baked potatoes. I wanted to do something besides simply frying them or making potato salad, so I found a recipe and added some of my own ingredients. These are the tasty results. -Leonora Wilkie Bellbrook, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Bake potatoes at 425° for 40-45 minutes or until tender. Allow to cool to the touch. In a bowl, combine sour cream, milk, salt and Parmesan cheese. Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese. Bake at 325° for 20 minutes or until heated through. Top with tomato if desired.
Nutrition Facts :
CHEESE AND POTATO LAYER BAKE
Make and share this Cheese and Potato Layer Bake recipe from Food.com.
Provided by ladyroseofrohan
Categories Potato
Time 1h50m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in a pan of boiling water for 10 minutes.
- Slice potatoes into thin discs. Arrange a layer of potatoes in the base of an ovenproof dish. Layer with a little leek, garlic, cheeses, and parsley. Sprinkle salt and pepper.
- Repeat layers until all ingredients have been used, finishing with a layer of cheese.
- Mix cream and milk together, sprinkle salt and pepper, and pour over potatoes.
- Cook in preheated oven 325 degrees for 1-11/2 hours. Cheese will turn golden brown and bubbly.
- Garnish with basil leaves and any remaining parsley.
LAYERED POTATO BAKE (RAKOTT BURGONYA)
Make and share this Layered Potato Bake (Rakott Burgonya) recipe from Food.com.
Provided by oriana
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- boil potatoes in salted water until cooked ( iprefer to peel them first but you can peel them after boiling).
- hard boil 5 eggs.
- dice bacon finely and fry.
- drain off fat.
- cut ham into 5mm squares or sausage slice into coins.
- spoon sour cream into a jar and break in 1 egg and beat lightly with fork.
- coat bottom of casserole dish with butter and sprinkle breadcrumbs on top.
- slice potatoes into 5mm thick rounds shell eggs and slice with egg slicer.
- preheat oven to 180 degrees Celsius.
- place one layer of potatoes on bottom of pan sprinkle with salt.
- follow with layer of eggs then layer of ham and bacon or sliced sausage.
- spoon over third of sour cream mixture.
- repeat until all used.
- leaving enough potatoes for top layer.
- sprinkle grated cheese on top and bake for 30 minute.
Nutrition Facts : Calories 753.5, Fat 47.7, SaturatedFat 23.5, Cholesterol 405.5, Sodium 840.5, Carbohydrate 54.4, Fiber 5.8, Sugar 3.1, Protein 27.6
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