Light Potato Bake Recipes

EASY POTATO BAKE

Easy Potato Bake image

Make and share this Easy Potato Bake recipe from Food.com.

Provided by Aussie Sharon in Ba

Categories < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 medium potatoes
1 large onion
1 cup sour cream
1 1/2 cups chopped ham
2 cups grated cheddar cheese

Steps:

Slice potatoes into 3/4 inch pieces. Slice onion thinly and split into rings.
Combine potatoes and onions and microwave on high for 10 minutes, stirring once during cooking.
Remove from microwave, stir through sour cream , ham, and 1/4 cup cheese.
Place in greased baking dish and sprinkle remaining cheese over the top.
Bake at 350°F for 45 minutes.
This dish can be prepared ahead and refrigerated until ready for the oven. Quantities can be adjusted with potatoes and cheese as desired.

LOADED BAKED POTATO CASSEROLE

Loaded Baked Potato Casserole image

This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.

Provided by Food Network Kitchen

Categories side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

Ingredients

Nonstick cooking spray
6 slices bacon, cut 1/2-inch thick
2 1/4 pounds russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
2/3 cup sour cream
2 scallions, white and light green parts only, thinly sliced

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.

RICH AND CREAMY POTATO BAKE

Rich and Creamy Potato Bake image

Here's a delicious side dish that goes well with any meat entree. It's a wonderful recipe to make for potluck dinners.

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

3 cups half-and-half cream
1/2 cup butter, cubed
1-1/2 teaspoons salt
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1/2 cup grated Parmesan cheese
Minced fresh parsley, optional

Steps:

In a large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 13-in. x 9-in. baking dish; pour cream mixture over potatoes. Sprinkle with Parmesan cheese., Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley if desired.

Nutrition Facts : Calories 223 calories, Fat 15g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 486mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

CHEESY POTATO BAKE

Cheesy Potato Bake image

These baked cheesy potatoes satisfy even hearty appetites. It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat-I especially like it with meat loaf. -Michelle Beran, Claflin, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

4 large unpeeled baking potatoes
1/4 cup butter, cubed
1 tablespoon grated onion
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley

Steps:

Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 247 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 449mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

LIGHT POTATO BAKE

Light Potato Bake image

This is a 'Boulangere Potato" dish. It is thinly sliced potatoes baked with garlic and liquid stock. For a gluten-free diet ensure that the stock used is gluten free- I use Massell brand (it's also lactose free and suitable for vegans). A variation on the dish is after cooking sprinkle with some grated light cheese and grill or return to the oven until the cheese melts. Alternatively you can use sliced kumara or a mix of potato and kumara

Provided by Jubes

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

1 kg potato
2 garlic cloves, crushed (or you can use bottled minced garlic)
400 ml chicken stock or 400 ml vegetable stock

Steps:

Preheat the oven to moderately hot 200°C (400°F ) and thoroughly grease a one litre gratin dish or similar size baking dish.
Peel and thinly slice the potatoes. Arrange the potatoes in the base of the dish- overlap them and arrange evenly. Add a little crushed garlic and season with salt and pepper whilst layering the potatoes.
Pour over the stock and bake uncovered for one hour, or until the potato is tender and the top crisp and brown.
Variation- sprinkle with a grated cheese and either grill or return to the oven until the cheese has melted.
For Vegetarian option omit the chicken broth.

Nutrition Facts : Calories 231.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 3, Sodium 160.3, Carbohydrate 47.8, Fiber 5.5, Sugar 3.6, Protein 7.7

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