Lunchboxcheesypotatoes Recipes
LUNCHBOX CHEESY POTATOES
When I have fingerling potatoes, or tiny red potatoes, I like to make this as a lunch side dish. Typically, I make this in the morning, let cool while I get ready for work, and pack just before stepping out the door. The key to making this fast is cutting the potatoes very small- no larger than bite sized pieces.
Provided by IngridH
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Cut the potatoes in bite sized pieces. (You can peel if you wish, I don't).
- Place in a saucepan, and cover with water.
- Bring to a boil, and cook until potatoes are tender.
- Drain, then place back on the hot burner to evaporate any remaining moisture.
- Remove from heat, place in your lunch container, and sprinkle with pepper and cheese.
- Let cool to room temp before closing lid and packing in your lunchbox.
Nutrition Facts : Calories 61.2, Fat 1.5, SaturatedFat 0.9, Cholesterol 4.4, Sodium 86.7, Carbohydrate 9.2, Fiber 1, Sugar 0.8, Protein 3
CHEESY POTATOES
Print, save or memorize this easy, cheesy recipe! It only takes 10 minutes of prep to whip up this casserole for 12, so you've always got a crowd-pleasing side to take to potlucks or serve at holiday feasts.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F if using julienne potatoes or 400° if using au gratin potatoes. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, mix Potatoes, Sauce Mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Pour into baking dish.
- Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.
Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 2 g, TransFat 1 g
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